Creamy Butifarra Sausage Stewpot with Seafood

In our series of mediterranean recipes in accordance with the mediterranean diet we recommend trying this quick and delicious spanish recipe.

The Butifarra is a typical sausage from rural Catalonia. It is based on ancient recipes, of the “botulu” Roman sausage, made of different raw pork cuts and spices.

In this recipe you’ll cook a creamy stewpot with Butifarra sausage and seafood.

Ingredients

• 4 Butifarra Negra Sausages
• 8 Mediterranean Prawns
• 100gr Marcona Salted Almonds
• 250gr Heavy Cream
• 1 Onion
• 1 Garlic clove
• 50 ml 100% Arbequina Olive Oil
• 100gr Manchego Cheese
• 400 gr Flatbread
• Salt and Pepper to taste

Instructions

1. Peel the sausages and the prawns and set aside (It’s important to preserve the peelings and heads of the prawns).
2. Crush the almonds and set aside.
3. Chop the onion into a small cubes.
4. Chop the garlic clove into small bits.
5. Use a clay pot, adding the olive oil.  Once at high temperature, add the heads and the prawn peelings, letting them fry during 2 minutes.  Meanwhile crush the heads so that they release all juices. 
6. After two minutes, remove the heads and peelings and proceed to add; olive oil, the onion cubes, salt and pepper.   Sauté everything until it becomes golden, at which time, add the garlic and the chopped almonds.
7. Once everything has acquired a homogeneous colour, add the crumbled sausage and the prawn tails, frying the whole mix during 4 minutes at medium fire. 
8. Add the cream, shake the claypot a little so that the content comes together.  Boil for about 4 minutes over high heat.
9. Cover the clay pot with Manchego cheese and place it in the oven at 250 degrees, just until the cheese becomes golden.
10. Serve with thin bread loaves, having previously lightly coated the loaves with garlic and olive oil.