Free Recipe Parihuela Salvaje
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Parihuela Salvaje Recipe
2 tb Olive oil
2 tb Achiote paste
1 lg Onion; chopped
1/4 lb 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 c Dry white wine
1 c Fish stock or bottled clam
-juice
12 oz Plum tomatoes; with juices –
-(1 can)
6 Sprigs Fresh oregano
2 Bay leaves
20 Littleneck clams or 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
Chopped fresh cilantro
Parihuela Salvaje Preparation
Heat oil in heavy large saucepan over medium-low 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 and/or clams. Cover and cook 2 minutes. Add all remaining seafood, pushing down into sauce. Cook until seafood is cooked through. Discard any clams or mussels that do not open. Sprinkle with cilantro. Serve directly from casserole. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6335 broadcast 12-05 1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 12-08-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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