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Spanish Seafood Stew – Recipe by Gloria Estefan

We all know the famous Gloria Estefan and her beautiful voice:

https://www.youtube.com/watch?v=cyblSDoRRxg

But how much of you know that she is great culinary artist and she even makes her own recipes in her famous restaurants Bongos Cuban and Larios located on the famous Miami beach!

Here we present her own favourite recipe for Spanish Seafood Stew or as she calls it in Spanish – Zarzuela de Mariscos!

 

Servings: 2 to 4 Easy 30 to 45 min

This Spanish seafood meal is dainty delicious!

 
Ingredients
  • 1/3 cup olive oil
  • 1 teaspoon garlic (minced)
  • 1 cup Spanish onion (diced)
  • 1/3 cup red bell peppers (diced)
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 cup tomato puree
  • 1/4 cup white wine
  • 1 bunch culantro (fresh)
  • 1 teaspoon sugar
  • salt and peppers to taste
  • 2-3 tablespoons olive oil
  • 2 lobster tails (6 ounces each, halved)
  • 4 ounces grouper (skinless, cut into 2 unit pieces)
  • 8 shrimp (peeled and deveined, tails on)
  • 8 mussels (cleaned, beards removed)
  • 8 clams (cleaned)
  • 8 bay scallops (cleaned)
  • 4 ounces calamari (cleaned, tentacles private and trimmed, and bodies cut into rings)
  • 1/4 cup white wine
  • Salsa Criolla (see above)
  • 1/2 cup seafood stock
step-by-step directions

step-by-step directions

  • For a Salsa Criolla: place a large, heavy-bottomed pot over medium-high heat. Add olive oil and garlic, and prepare for 1 minute. Add onion, red pepper, cumin and oregano, and deteriorate with salt and pepper. Cook for 2 minutes. Add a tomato puree, white wine, cilantro and sugar. Bring to a simmer, revoke feverishness to low and prepare for 5 minutes. Remove from feverishness and set aside.
  • For a Seafood Stew: place a large, heavy-bottomed pot over medium-high heat. Add olive oil, lobster tails and grouper, and prepare for 3 minutes. Add a shrimp, mussels, clams, scallops and calamari, and deteriorate with salt and pepper. Add white booze and stir to deglaze. Cook for 1 minute. Add a Salsa Criolla and seafood stock. Reduce feverishness to middle and prepare for 3 minutes.
  • Tip: surrogate a culantro with cilantro or parsley.
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