Stewing meat takes hours to cook in low heat, but with seafood, it only takes around half an hour to cook. And when done, you can serve it with either pasta, rice or just plain French bread!
Ingredients:
3/4 kilo clams
1/2 kilo fillet of grouper or snapper
1/4 kilo calamari (julienne sliced)
1/2 kilo shrimps (peeled and deveined)
1/4 small squash or small pumpkin (peeled and cubed)
2 celery chopped stalks
chopped cilantro
1 tspn salt and pepper
1 tspn celery seeds
1 tspn masala
1 tspn tumeric
1/2 tspn ground ginger
1 small onion chopped
1 red bell pepper chopped
1 tspn pimenton
1/2 cup olive oil
4 cloves of chopped garlic
Recipe:
In a deep pan, heat olive oil and fry the shrimp heads and press them to release the insides. After a few minutes, get rid of the heads and put in the chopped garlic, celery, cilantro and cubed squash. Saute for 2 minutes and put the rest of the masala, celery seeds, ginger, onion, bell pepper, tumeric and pimenton and stir for a couple of minutes. Pour in a cup of water and when it starts to boil, pour in the rest of the seafood and stir constantly until the clams start to open. Set the heat on low and cover the pan to simmer for 10 minutes. Add salt and pepper and cilantro to taste and serve.
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