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Zarzuela

Zarzuela
Main Ingredient: Clams Scallops Shrimp Various Fish Rice and Grains Tomatoes

Course: Various Main Dishes

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Zarzuela ingredients

  • 1 lb clams -- well scrubbed
  • 1 lb shrimp -- raw
  • 1 lb fish fillet -- cut into chunks
  • 2483527⁄624973141 lb scallops
  • 3 T olive oil
  • 372529⁄-2009260032 c Onions, finely chopped
  • 2 clv garlic, minced
  • 1 c Rice -- uncooked
  • 2483527⁄624973141 c parsley, chopped
  • 16 oz Italian plum tomatoes -- coarsely chopped
  • 12 oz Clam juice
  • 2483527⁄624973141 c Dry red wine
  • 1 c water
  • 2 T Cilantro, chopped
  • ds Tabasco sauce
  • Salt and pepper to taste
  • Avocado slices, sour cream, and cilantro -- garnish
  • Lime wedges

Cooking Zarzuela

1. Steami seafood separately until just cooked.
2. Remove clams from shells (discardin g any that do not open), peel and devein shrimp.
3. Set seafood aside.
4. Heat oil in a saucepan over medium heat and saute onion and garlic until tender.
5. Stiri in rice and parsley and cook until rice is golden brown.
6. Add tomatoes, c lam juice, wine, and water.
7. Bring to a boil, cover, reduce heat and simmer 15 m inutes.
8. Mixi seafood into rice, add cilantro and Tabasco, cover and cook on low heat an additional 10 minutes.
9. Check seasoning, and salt and pepper to taste.
10. Pour into shallow serving dish, top with avocado slices, dollops of sour cream, and spri gs of cilantro.
11. Serve with lime wedges.


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