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Zarzuela
Recipe By : Delicious Decisions/tpogue@idsonline.com
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound clams -- well scrubbed
1 pound shrimp -- raw
1 pound fish fillet -- cut into chunks
1/4 pound scallops
3 tablespoons olive oil
1 1/2 cups onion -- finely chopped
2 cloves garlic -- minced
1 cup rice -- uncooked
1/2 cup parsley -- chopped
16 ounces Italian plum tomatoes -- coarsely chopped
12 ounces clam juice
1/2 cup dry red wine
1 cup water
2 tablespoons cilantro -- chopped
dash Tabasco sauce
salt and pepper -- to taste
Avocado slices, sour cream, and cilantro -- garnish
lime wedges
Steam seafood separately until just cooked. Remove clams from shells (discardin
g any that do not open), peel and devein shrimp. Set seafood aside.
Heat oil in a saucepan over medium heat and saute onion and garlic until tender
. Stir in rice and parsley and cook until rice is golden brown. Add tomatoes, c
lam juice, wine, and water. Bring to a boil, cover, reduce heat and simmer 15 m
inutes.
Mix seafood into rice, add cilantro and Tabasco, cover and cook on low heat an
additional 10 minutes. Check seasoning, and salt and pepper to taste. Pour into
shallow serving dish, top with avocado slices, dollops of sour cream, and spri
gs of cilantro. Serve with lime wedges.
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Per serving: 474 Calories; 10g Fat (20% calories from fat); 47g Protein; 44g Ca
rbohydrate; 180mg Cholesterol; 499mg Sodium
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