Spanish Seafood Stew (Zarzuela de Mariscos) Recipe by Gloria Estefan – The Chew
This Spanish seafood meal is dainty delicious!
ingredients
method
ingredients
- 1/3 cup olive oil
- 1 teaspoon garlic (minced)
- 1 cup Spanish onion (diced)
- 1/3 cup red bell peppers (diced)
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cup tomato puree
- 1/4 cup white wine
- 1 bunch culantro (fresh)
- 1 teaspoon sugar
- salt and peppers to taste
- 2-3 tablespoons olive oil
- 2 lobster tails (6 ounces each, halved)
- 4 ounces grouper (skinless, cut into 2 unit pieces)
- 8 shrimp (peeled and deveined, tails on)
- 8 mussels (cleaned, beards removed)
- 8 clams (cleaned)
- 8 bay scallops (cleaned)
- 4 ounces calamari (cleaned, tentacles private and trimmed, and bodies cut into rings)
- 1/4 cup white wine
- Salsa Criolla (see above)
- 1/2 cup seafood stock
step-by-step directions
step-by-step directions
- For a Salsa Criolla: place a large, heavy-bottomed pot over medium-high heat. Add olive oil and garlic, and prepare for 1 minute. Add onion, red pepper, cumin and oregano, and deteriorate with salt and pepper. Cook for 2 minutes. Add a tomato puree, white wine, cilantro and sugar. Bring to a simmer, revoke feverishness to low and prepare for 5 minutes. Remove from feverishness and set aside.
- For a Seafood Stew: place a large, heavy-bottomed pot over medium-high heat. Add olive oil, lobster tails and grouper, and prepare for 3 minutes. Add a shrimp, mussels, clams, scallops and calamari, and deteriorate with salt and pepper. Add white booze and stir to deglaze. Cook for 1 minute. Add a Salsa Criolla and seafood stock. Reduce feverishness to middle and prepare for 3 minutes.
- Tip: surrogate a culantro with cilantro or parsley.
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