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Ingredientes
- 3 doz Small clams cleaned
- 3 doz Mussels cleaned
- 1 lrg Onion chopped
- 1 sm Tomato - peeled seeded and minced
- 1 sm Garlic clove chopped
- 3 Tbsp. Extra virgin olive oil
- 1 tsp Flour rounded tsp
- 1 Tbsp. Minced parsley heaping tbsp
- 1 pch Grnd pepper
Direcciones
- Preheat oven to 400 degrees. Put cleaned shellfish in a saucepan and shake gently over moderate heat for 3 to 4 min till they open. Remove shellfish to ovenproof pan. Strain juice through kitchen towel and reserve for later use.
- Slowly fry the chopped onion in 3 Tbsp. warm extra virgin olive oil. Add in tomato when onion begins to take on color. After liquid from tomato has evaporated, add in chopped garlic clove, minced parsley, and flour. Stir to prevent burning while flour cook for 1 minute. Pour in liquid reserved from cooking of shellfish. Add in pepper. Boil sauce for 1 to 2 min while stirring. Pour sauce over shellfish and bake in 400 degree oven 6 to 7 min.
- Comments: Mariscada A La Marinera can be made with any assortment of shellfish locally available. If you use large-shelled seafood, you may wish to remove one shell from each mollusk before covering with sauce. The recipe is Galician, and the version given above is from the Hogar Gallego in Madrid.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 197 | |
| Calories from Fat 84 | 43% |
| Total Fat 9.5g | 12% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 307mg | 13% |
| Potassium 560mg | 16% |
| Total Carbs 8.29g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.46g | 1% |
| Protein 18.82g | 30% |
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