Published: Apr 23, 2014 9:20 AM EDT
Updated: Apr 23, 2014 9:21 AM EDT

FORT MYERS - It's Wednesday and that means it's time to fire up the WINK Kitchen.  Chef Chris from Zorba's Mediterranean Grille and Bar is here today to show us how to make Portuguese Seafood Stew.

Zorba's Mediterranean Grille

Portuguese Seafood Stew
4 oz calamari
8 each mussels
6 each Clams
2 oz chopped dried chorizo sausage
2 oz diced onion
1 oz sliced garlic
2 oz butter
1 oz extra virgin olive oil
4 oz Stock

Method
In a Sautee pan place oil, garlic & onions sweet down on medium heat add remaining ingredients summer for 10 minutes and serve.


Stock
1 each yellow onion
2oz sliced garlic
Pinch of saffron
12 oz crushed tomato
1 quart of water

Method
Sweet onions in stock pot add remaining ingredients and simmer for 10 minutes.