Portuguese-Inspired Seafood Boil with Linguiça

This big-batch savory seafood boil from our partner Justin Chapple is inspired by Cataplana (Portuguese fish stew). The stew is named for the vessel it's traditionally cooked and served in. This recipe, created for the 15.5 qt. Signature Oval Dutch Oven, aka the Goose Pot, takes inspiration from the classic versions of seafood boils found across New England – and specifically Cape Cod where Portuguese immigrants began settling in the mid-1800s. It features lots of fresh shellfish along with red potatoes, corn, and smoky linguiça sausage. If you can't find linguiça, Spanish chorizo is a good substitute.

1/2 cup extra-virgin olive oil

1 pound linguiça sausage, cut into 3-to-4-inch lengths

1 large onion, halved and sliced

10 garlic cloves, sliced

2 jalapeños, stemmed and sliced with the seeds

Kosher salt

Freshly ground black pepper

1 tablespoon smoked paprika

1 1/2 cups dry white wine

6 cups clam juice

1 (28-ounce) can crushed tomatoes

2 tablespoons coconut aminos or soy sauce

1 tablespoon chicken bouillon powder (optional)

2 teaspoons saffron threads, crumbled

3 bay leaves

12-16 small large red potatoes

8 medium ears corn, shucked and halved

4 dozen littleneck clams, scrubbed

2 pounds mussels, cleaned

2 dozen large shrimp, shelled and deveined

Juice of 1 lemon, plus wedges for serving

Chopped parsley and chives

Warm Portuguese rolls

Heat the olive oil in a large Dutch Oven set over medium heat until shimmering. Add the linguiça sausage and cook, turning occasionally, until lightly browned, about 5 minutes. Transfer to a bowl and set aside.

Add the onion, garlic, and jalapeños to the pot, and season with a pinch of salt and pepper. Cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add the paprika and cook, stirring, until fragrant, about 1 minute longer.

Add the wine and cook, scraping up any browned bits from the bottom of the pot, until nearly evaporated, about 3 minutes. Add the clam juice, tomatoes, coconut aminos, bouillon, saffron, and bay leaves. Bring to a boil over medium-high heat and season with another pinch of salt and pepper. Add the potatoes, cover, and simmer over medium until potatoes are nearly tender, about 10-15 minutes.

Add the linguiça and corn to the pot, then scatter the clams and mussels on top. Cover the pot and cook over medium-high heat until the clams and mussels start to open, about 12-15 minutes. Gently stir halfway through cooking. Scatter the shrimp on top, cover, and simmer until the clams and mussels are fully open and the shrimp are just cooked through, about 5-7 minutes longer. Discard any clams or mussels that do not open. Squeeze the lemon juice on top of the shellfish and garnish with chopped parsley and chives. Serve alongside warm Portuguese rolls and lemon wedges.