Cazuela De Mariscos Recipes

CAZUELA DE MARISCOS

Steps:

• Soak the clams in fresh water for 20 minutes. This will get rid of the salt water and sand they contain.
• Remove them from the water but do not put them in a colander as the sand contained at the bottom of the container could fall on clean clams.
• Then, use a brush to scrape the shells to remove the last traces of sands and marine residues that would have remained attached.
• Clean the squid. Remove the thin brown film covering them. Empty them and remove the transparent cartilage. Cut the beak in the head and rinse well. Slice and pat dry with paper towels.
• In a large pot, heat the olive oil and butter over medium heat.
• Add the scallion, garlic, red pepper, green pepper, celery and carrots and sauté until tender and translucent (about 10 minutes), stirring regularly. Season with salt and pepper.
• Add the cream, water, cubes of fish broth, coconut milk, and sprig of thym, then bring to a boil.
• Add all the seafood and cover.
• Cook for about 2 minutes over medium heat until the clams are open.
• Remove from heat.
• Add the tomato paste and the wine, and mix well.
• Simmer for 15 minutes over low-medium heat.
• Garnish with cilantro and parsley and serve hot.

CAZUELA DE MARISCOS (SEAFOOD STEW)

Steps:

• In a large, saucepan over medium heat, warm the olive oil and butter.
• Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
• Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
• Add the wine and tomato paste, simmer for 20 minutes.
• Garnish with fresh cilantro and parsley and serve hot

CAZUELA DE MARISCOS - SPANISH-STYLE SHELLFISH STEW

Steps:

• Step 1 Peel and devein shrimp, discarding veins and transferring shells to medium saucepan. Reserve cleaned shrimp in refrigerator. To saucepan with shrimp shells, add ¼ cup chopped onion and bay leaf; cover with 2 cups water. Bring shell mixture to boil over medium heat. Reduce heat to low. Simmer, stirring occasionally, until broth is flavorful and about 1 cup liquid remains, about 20 minutes. Strain shrimp into small saucepan, discarding solids. Stir in Sazón; season lightly with salt. Keep shrimp broth warm. Step 2 As broth cooks, scrub clams and mussels, discarding any shellfish with cracked shells. Transfer clams and mussels to separate large bowls filled with very cold water; add 1 tbsp. salt to each bowl. Let clams and mussels soak about 20 minutes. Scoop out clams and mussels, discarding soaking liquid, and transfer to bowl; set aside. Step 3 Heat olive oil in medium, heavy pot or cazuela over medium-high heat. Season scallops lightly with salt. Cook, flipping once, until light golden brown on both sides, about 4-5 minutes; transfer scallops to plate. Add reserved shrimp to same pot; cook, flipping once, until just pink, about 2 minutes; transfer shrimp to plate. Step 4 Heat remaining oil in same pot over medium heat. Add remaining onions. Cook, stirring occasionally, until onions soften but do not brown, about 8 minutes. Stir in sofrito and garlic, cooking until garlic is fragrant, about 30 seconds. Add tomato sauce; bring to simmer. Stir in brandy or cognac; bring to boil and cook until liquid is evaporated, about 2 minutes. Pour in white wine; bring to boil. Cook, stirring occasionally and scraping up any browned bits from bottom of pot, until wine is reduced by half, about 7-8 minutes. Pour in reserved warm shrimp broth; bring to boil. Add reserved clams and mussels; return to boil and cover pot. Reduce heat to low. Simmer, stirring occasionally, until clams and mussels open, about 5-8 minutes; discard any clams or mussels that do not open. Step 5 Stir in almond flour and reserved scallops and shrimp. Cook, stirring occasionally, until broth thickens slightly and scallops and shrimp are warmed through, about 3 minutes more. Evenly divide seafood among shallow bowls; ladle cooking broth over seafood to moisten and sprinkle with parsley, if desired.

ZARZUELA DE MARISCOS

Steps:

• In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread.