Nouranyeh's Recipe

Spanish Seafood Stew

Category: Recipes

Ingredients: Makes 4 servings; 200 gm = 0.44 lbs; 300 gm = 0.66 lbs.

300 gm clams
300 gm mussels
200 gm pawns or large shrimp, peeled
2 Onions, medium size
1 Red Bell Pepper (or Orange, Yellow)
2 Cloves of Garlic, cut into small pieces or minced
2 Bay Leaves
1/2 Cup (150 ml) White Wine (can substitute chicken or seafood broth)
3 Tomatoes, cut into small cubes (or 300 mg canned diced tomatoes)
1 Can of Peas (200 gm) or 1 cup of frozen or fresh pea
2 Lemons
2 Cups (480 ml) of water, (or chicken or seafood broth)
1 tsp Salt (may substitute Lawry's Garlic Salt)
1/2 tsp Pepper
1/4 Cup Parsley, chopped or 6 teaspoons of dried parsley flakes, (reserve a small amount, about 2 tsp, for topping/garnish)
1 TBS Saffron
4 TBS Olive Oil (1/4 cup) to saute chopped vegetables & herbs

Directions: 6 Steps

1. To start making the best seafood recipe, wash all seafood well and reserve them. If necessary, brush the clams as they may have sand. Remove the skin from the squid and cut into thin rings.

2. After that, chop the tomatoes into small cubes and chop the onion and red bell pepper into small pieces. Mince, or finely chop, the garlic cloves.

3. Put the Olive Oil in the bottom of a large pot and saute the onions, bell pepper & chopped garlic until the onion is soft. Add the diced tomatoes and continue cooking for about 10 minutes to marry the flavors on a medium heat. Do not go past a short simmer.

4. Add the white wine, water/broth, chopped parsley, herbs & seasonings to the pot. Cover and cook for an additional 10 minutes over a medium-low heat to a low simmer.

5. Add the claims and cook for an additional 5 minutes to open the clams. Discard clams that do not open. Then add the squid, shrimp, mussels & pawns and cook for an additional 10 minutes over a low hear. Mussels should open their shells. Discard unopened shells.

6 Add the Peas to the pot and stir to incorporate & warm, and cook, if using fresh peas. Canned peas are already cooked. Serve with toasted garlic bread, lemon wedges and sprinkle with the top of each bowl or plate with the remaining chopped parsley.