This one-dish meal marries the best flavors from summer shore dinners—seafood and corn— with the smokiness of Spanish paprika and chorizo.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I have made this several times and love this recipe. Make sure to use Spanish chorizo, really makes a difference. After grilling bread, I have begun cubing into large croutons. I like it this way better. Labor intensive- but it is a whole summer meal in one.
Quite tasty. Nice combination of ingredients. I broiled the corn, shrimp and bread, and made extra bread for the table. Next time I will use smoked Spanish chorizo in place of unsmoked. Also, I will make and use more dressing to flavor the bread a touch.
This was good- but a bit more elaborate on making the vinagrette (infused garlic and paprika in oil) - just keep that in mind.. We take time to prepare meals but this one was a little more for how it turned out so that's why it's a 3 star..
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?