Oyster Stew with Chorizo and Spinach

By TasteFood • January 28, 2010 • 5 Comments

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Author Notes: If I can refrain from eating oysters as soon as they've been shucked, I like to cook them in a stew. This stew is a favorite. I love the contrast of the plump, slippery oysters with smoky, spicy chorizo and earthy spinach. The creamy broth, perfumed with oyster liquor, binds together the robust flavors and textures, creating a lovely one-bowl meal. - TasteFood

Serves 3-4

1 tablespoon olive oil
6 ounces chorizo sausage, cut in 1/4" slices
1 medium onion, chopped
1 1/2 cup whole milk
1 cup heavy cream
1 cup shucked oysters (about 12), liquor drained and reserved
3 cups spinach leaves, washed
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Heat olive oil in a large sauce pan over medium heat. Add chorizo. Cook, stirring, until golden brown, 3-4 minutes. Transfer chorizo to a plate lined with a paper towel. Pour off all but 1 tablespoon fat from saucepan.
Add onion to saucepan and sauté over medium heat until translucent, about 3 minutes.
Add milk, cream and reserved oyster liquor to the onions. Bring to a boil and reduce heat to a simmer.
Add spinach and cook briefly until wilted but still bright green.
Add oysters and simmer until cooked through, about 2 minutes. Add salt and pepper to taste.
Serve immediately in warm bowls.