Emprimir
Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. Extra virgin olive oil
- 2 Tbsp. Achiote paste
- 1 lrg Onion minced
- 1/4 lb Spanish Chorizo sausage finely minced
- 2 x Carrots thinly sliced
- 2 x Celery stalks thinly sliced
- 4 x Garlic cloves chopped
- 2 x Serrano chilies seeded, chopped
- 1/2 c. Dry white wine
- 1 c. Fish stock or possibly bottled clam juice
- 12 ounce Plum tomatoes, with juices - (1 can)
- 6 sprg Fresh oregano
- 2 x Bay leaves
- 20 x Littleneck clams or possibly mussels cleaned
- 1 lb Medium shrimp peeled, deveined
- 1/2 lb Squid diag sliced 1/4" thk
- 1/2 lb Swordfish cut into 1" cubes
- Â Â Minced fresh cilantro
Direcciones
- Heat oil in heavy large saucepan over medium-low heat. Add in achiote paste, and stir till fragrant. Add in onion and chorizo. Saute/fry till onion is almost tender. Add in carrots and celery and saute/fry till onion is tender, about 5 min. Add in garlic and chilies and stir 1 minute. Deglaze with wine; reduce liquid by 1/2. Add in fish stock, tomatoes, oregano and bay leaves. Cover and simmer till mix is thick and flavors blend, about 30 min. Season with salt and pepper.
- Pour sauce into earthenware casserole large sufficient to hold all the seafood. Bring to boil. Add in mussels and/or possibly clams. Cover and cook 2 min. Add in all other seafood, pushing down into sauce. Cook till seafood is cooked through. Throw away any clams or possibly mussels which don't open. Sprinkle with cilantro. Serve directly from casserole.
- This recipe yields 6 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 6 servings | |
| Calories 360 | |
| Calories from Fat 148 | 41% |
| Total Fat 16.51g | 21% |
| Saturated Fat 4.41g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 161mg | 54% |
| Sodium 689mg | 29% |
| Potassium 858mg | 25% |
| Total Carbs 12.57g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.8g | 3% |
| Protein 36.0g | 58% |
