- Yield: 6-8
Asian Infused Cazuela de Mariscos
A tradition revisited, the typical Spanish seafood dish with some Asian flavors provided by lemongrass and ginger. My personal steal on a classic. Enjoy!
- Onions, large (chopped) - 2
- Ginger (grated) - one piece
- Garlic cloves (chopped) - 3
- Lemongrass stalks (soft part) - 3
- Shallots (medium, sliced) - 2
- Red peppers - 3
- San Marzano tomatoes - 3 large can, 800 gr (28 oz) each
- Extra Virgin Olive Oil
- Dry White wine (ie: Sauvignon Blanc) - 1 cup
- Coriander seeds - 1 Tablespoon (grind)
- Piri piri - 2 teaspoons
- Herbes de Provence - 1 teaspoon
- Fresh lobster - 680 gr (1 1/2 lbs)
- Baby octopus - 680 gr (1 1/2 lbs)
- Shrimps - 454 gr (1lb), raw, mid size
- Clams - 225 gr (½ lb)
- Mussels - 340 gr (¾ lb), uncooked
- Crab legs - 225 gr (½ lb)
- Calamari - 1.2kg (2 1/2 lbs), heads cut in rings, and whole tentacles
- White fish (codd, grouper or tilapia) - 454 gr (1 lb)
- Baby scallops - 590gr (1/3 lb)
Sautee onion, garlic, lemongrass, ginger and garlic in olive oil in a cocotte (or deep sautee pan) over mid-low heat for 5-7 minutes until tender (avoid frying them).
Put two large red peppers on the over. Roast for 7-10 min. Peel them, remove seeds and cut into thin slices.
Add 3 cans of tomatoes (I use San Marzano that are softer and more flavorful) to the onion/ lemongrass mix. Add the red peppers and cook at medium-low for 30-40 min. The sauce needs to be thick (avoid burning it J). Add a glass of dry white wine, a tablespoon of grind coriander seeds and two teaspoon of piri-piri.
Increase the heat for a couple of minutes until the alcohol has evaporated. Turn the heat off. Add salt, black pepper to taste.
Either during or after preparing the sauce do the following:
- Turn 6 cups of water two boil, add one tea spoon of herbes the provence and 3 tea spoons of coarse salt with. Boil a 1 ½ lb lobster for around 8 minutes until its fully red. Remove.
- Put 1 ½ lbs of baby octopus and boil on same water for a couple of minutes. Pat dry and keep aside.
Clean 1lb of mid-size shrimps, ½ lb of clams, ¾ lbs of mussels, ½ lb of crab legs, 2 1/2 lbs of calamari (heads cut in rings, and whole tentacles), 1 lb of white fish (codd, grouper or tilapia). 1/3 baby scallops
Boil the sauce. Add the baby octopus, calamari, clams and mussels. Cook for 2 min. Add Shrimp, scallops, fish and lobster and crab legs. Simmer covered. Once shrimps are fully red/ orange remove from heat. Keep covered for 5-10 min and serve. Remove any clam or mussel that hasn’t opened (that means they might not be good).
Enjoy with a nice red (Rioja reserve or Cabernet based Bourdeaux).
- Make sure to drain all seafood and pat dry before adding it to the sauce if not it will turn too liquid. I prefer a more dense texture.
- Remove ink bags from calamari . Remove the beak from both octopus and calamari if the weren’t cleaned. If you push it should pop up without the need of using a knife.
A tradition revisited, the typical Spanish seafood dish with some Asian flavors provided by lemongrass and ginger. My personal steal on a classic. Enjoy!Add to Favourites