Cazuela de Mariscos
Ingredients:
1/2 pound shrimp, peeled and deveined
1/2 pound squid rings
1/2 pound mussels, cleaned
1/2 pound white fish fillets, cut into chunks
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 medium tomatoes, peeled and chopped
1/2 cup tomato paste
1 cup coconut milk
1/2 cup seafood or fish stock
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté for about 5 minutes until soft.
2. Add the chopped tomatoes and cook for 5–7 minutes, until they break down.
3. Stir in the tomato paste, paprika, cumin, thyme, and red pepper flakes if using. Cook for another 2 minutes.
4. Pour in the coconut milk and seafood stock. Mix well and bring to a gentle boil.
5. Add the mussels first and cook for 5 minutes, until they start to open.
6. Add the squid, shrimp, and fish chunks. Simmer for another 5–7 minutes until all the seafood is fully cooked.
7. Adjust salt and pepper to taste.
8. Remove from heat and garnish with chopped fresh cilantro.
9. Serve hot with white rice or crusty bread, and lime wedges on the side.
Prep: 20 mins | Cook: 25 mins | Total: 45 mins
Servings: 4 | Calories: 380 per serving
