When it gets cool outside and you want to warm up with a delicious seafood soup, this is one you you will go for a lot. Mild heat level. Recipe for 2

1/4 cup Dat’l Hook Ya Sauce (add 1/2 cup for more heat)

Dat’l Hook Ya blackened seasoning

1/4 cup white wine

32oz Chicken stock

1/2 Carrot chopped

1 teaspoon orange zest

1 teaspoon lemon zest

1 yellow Onion diced

15oz can Fire roasted diced tomatoes

4 tbs olive oil

1 link fresh Chorizo

2 cloves Garlic minced

1/2 cup Arborio rice

Clams, Mussels, Shrimp, Crab

1 scallion diced

Cook rice per instructions and set aside. Bring a medium sized pot to medium heat. Peel and devein shrimp and then generously coat with Dat’l Hook Ya blackened seasoning. Add 2 tbsp of olive oil to pot and blacken the shrimp. Remove shrimp and set aside. In the same pot add 2 more tbsp olive oil and the chorizo without the skin, break up and cook 3 min. Add in the onion, lemon and orange zest, and carrot. Cook 6-8 min until you see onion turning clear. Add in garlic and cook 1 min. Add in the fire roasted diced tomatoes with juices, white wine, Dat’l Hook Ya sauce, and chicken stock. Bring to a simmer and cook 20 min uncovered. Add in clams, mussels and crabs. Cook until clams open. In a bowl place rice with shrimp on top. Add in the seafood soup to the bowl. Garnish with scallion and enjoy a delicious warm seafood soup!