Parihuela Salvaje
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Parihuela Salvaje
  Spicy    Seafood    Fish  
Last updated 6/12/2012 12:59:11 AM. Recipe ID 22099. Report a problem with this recipe.
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      Title: Parihuela salvaje
      Yield: 4 Servings
 
      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
      1    12ounce can plum tomatoes
           With juices
      6    Sprigs fresh oregano
      2    Bay leaves
     20    Littleneck clams or mussels,
           Cleaned
      1 lb Medium shrimp, peeled,
           Deveined
    1/2 lb Squid, sliced on diagonal
    1/4    Inch thick
    1/2 lb Swordfish, cut into 1inch
           Cubes
           Chopped fresh cilantro
 
  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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Recipe ID 22099 (Apr 03, 2005)

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