Seafood Creole – Enchilado de Mariscos

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The delightfully decadent seafood dish that doesn't include a single tortilla -- because it's Cuban!

Difficulty: Easy - for beginners
Serves: 4 servings

Preparation time:
Cooking time:

Ingredients

4 tablespoons olive oil
4 tablespoons butter
1 medium green pepper, chopped
1 large onion chopped
1 cup chopped celery
5 cloves garlic, minced
6 medium ripe Roma tomatoes, peeled and chopped
2 teaspoons cumin
1/4 cup white wine
1/4 cup water
1/4 cup tomato juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 links Spanish chorizo, diced
2 tablespoons olive oil for sautéing
1 pound shrimp, peeled and deveined
1 pound scallops
4 lobster tails, shell on, chopped in quarters
8 mussels (optional)
1/4 cup fresh cilantro chopped

Method

In a large pan, melt the butter with the oil on medium heat. Add the green pepper, onion, and celery and sauté until the onion and celery are tender.
Add the garlic and fry an additional minute or two. Add the tomatoes, cumin, wine, salt and pepper.

Bring to a boil, reduce heat and simmer, uncovered for about 15 minutes.

Meanwhile, fry the chorizo in a little olive oil in a frying pan until the oil turns orange. Remove the chorizo, keep the oil and sauté the seafood in small batches (don't crowd the pan!) until the shrimp are bright and lobster tail chunks are bright pink, the scallops firm and white. Keep the seafood warm until you are done sautéing all of it.

If you are using mussels, steam them in a pan of water, stock, or wine (using as little liquid as possible) until they open.

Add the seafood to the pan of vegetables and sauce. Stir gently, adjust seasonings as necessary.

Simmer for two or three minutes only to meld the flavors. (You can add the cooked chorizo chunks to the dish, or just snack on them while you're cooking as we do!)

Remove from the heat, sprinkle with fresh cilantro, and serve over rice.

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