Parihuela Salvaje Recipe

Parihuela Salvaje Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
2 tbsp: Olive oil,
2 tbsp: Achiote paste,
1 large: Onion, chopped
1/4 lbs: Spanish Chorizo sausage,
Finely chopped,
2: Carrots, thinly sliced
2: Celery stalks, thinly
Sliced,
4: Garlic cloves, minced
2: Serrano chilies, seeded,
Minced,
1/2 cup: Dry white wine,
1 cup: Fish stock or bottled clam,
Juice,
1: 12ounce can plum tomatoes,
With juices,
6 Sprigs: fresh oregano,
2: Bay leaves,
20: Littleneck clams or mussels,
Cleaned,
1 lbs: Medium shrimp, peeled,
Deveined,
1/2 lbs: Squid, sliced on diagonal
1/4 Inch thick: ,
1/2 lbs: Swordfish, cut into 1inch
Cubes,
Chopped fresh cilantro,

Directions:

Heat oil in heavy large saucepan over mediumlow heat. Add achiote
paste, and stir until fragrant. Add onion and chorizo. Saute until
onion is almost tender. Add carrots and celery and saute until onion
is tender, about 5 minutes. Add garlic and chilies and stir 1 minute.
Deglaze with wine; reduce liquid by 1/2. Add fish stock, tomatoes,
oregano and bay leaves. Cover and simmer until mixture is thick and
flavors blend, about 30 minutes. Season with salt and pepper.

Pour sauce into earthenware casserole large enough to hold all the
seafood. Bring to boil. Add mussels or clams. Cover and cook 2
minutes. Add all remaining seafood, pushing into sauce. Cook until
seafood is cooked through. Discard any clams or mussels that do not
open. Sprinkle with cilantro. Serve directly from casserole.

Yield: 6 servings

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Source from luhu.jp