Torre De Mariscos Recipes

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ZARZUELA DE MARISCOS



Zarzuela de Mariscos image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 23

1/2 cup Spanish olive oil
2 large onions, finely chopped
4 large cloves garlic, finely chopped
2 red bell peppers, cored, seeded, and cut into 1/4 inch strips
2 ounce prosciutto, cut into strips
3 pounds ripe tomatoes, peeled, seeded, and chopped (or use canned tomatoes)
1/2 cup ground almonds (see Note)
1/2 teaspoon saffron threads or 1/8 teaspoon ground saffron
1 teaspoon dried thyme
2 sprigs fresh rosemary, leaves only, finely chopped
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup dry white wine
2 1/2 cups fish stock, or half clam juice, half water
Juice of 1/2 lemon
12 clams, well scrubbed
12 mussels, well scrubbed
6 jumbo shrimp in their shells
1 pound scallops
1 1/2 pounds squid, cleaned and cut into rings
6 lemon wedges, for garnish
Wedges of grilled country bread, for serving

Steps:

  • In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread.

TORTA DE MARISCOS: SEAFOOD TORTA



Torta de Mariscos: Seafood Torta image

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 16

1 small white onion, unpeeled, plus 1 medium-sized white onion
2 garlic cloves, unpeeled
5 bay leaves
1 1/2 to 2 teaspoons salt
1 pound shrimp (any preferred size), in shell
1/2 pound cleaned squid, bodies only, cut into 1/4-inch dice to make about 1 cup
1 pound lump crabmeat, picked over to remove bits of shell and cartilage
2 large or 4 -to 5 medium-sized ripe tomatoes (about 1 pound), peeled and seeded
2 jalapeno chiles, seeded
1/2 small bunch Italian parsley, leaves chopped
1/2 bunch cilantro
1/2 small bunch mint, leaves only
1/2 small bunch Mediterranean oregano, leaves only
1/4 cup finely crushed soda cracker crumbs or best-quality fine-dry breadcrumbs from good French or Italian bread (no substitutes)
4 eggs, separated
1 tablespoon olive oil

Steps:

  • Place the unpeeled small onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes.
  • Add the shrimp and cook another 2 to 3 minutes (depending on their size), skimming off any froth that rises to the top. Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well. Place in a bowl and set aside to cool. Remove the onion and garlic from the simmering stock; discard. Add the squid and cook for 3 minutes. Lift out with a skimmer, letting them drain well, and set aside.
  • Reserve the stock for another purpose (it will make a delicious fish soup).
  • Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crabmeat. Finely chop the peeled medium onion, tomatoes, jalapenos, and fresh herbs, and add to the bowl of seafood. Toss to distribute the ingredients evenly. Sprinkle the cracker crumbs and another 1/2 to 1 teaspoon salt over the mixture and toss very thoroughly. In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks. Add the egg yolks, 1 at a time, beating well after each addition to incorporate thoroughly. With a rubber spatula, gently fold the beaten eggs into the seafood mixture.
  • In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or well-seasoned skillet with rounded sides, heat the oil over medium-high heat until fragrant but not quite rippling. Reduce the heat to low. Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom. Cook, uncovered, for 8 minutes. Flip the cake by sliding it back into the pan. If necessary, loosen with a spatula. Cook for another 3 minutes, until golden, on the underside. Transfer to a platter or large plate and serve hot, cut into wedges.

TROPICAL RICE



Tropical Rice image

This rice has such sweet and comforting aroma. Coconut, pineapple...you'll love it. I was looking for a rice dish to go with my Recipe #382313 and this is what I found on the net. To add an extra layer of flavor you could substitute some of the chicken broth with lime juice or orange juice and to make it spicy add a minced scotch bonnet pepper.

Provided by Bellinda

Categories     Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rice
1 1/4 cups chicken broth
1 cup coconut milk
1 cup crushed pineapple
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/4 cup green onion, chopped
chopped macadamia nuts, to taste (or almonds)
toasted coconut flakes, to taste

Steps:

  • Rinse rice and add to a pot with the broth and coconut milk (and juice if you want) and cook until done. I use a rice cooker.
  • Fluff up the rice and add the pineapple, soy sauce, sesame oil and sugar. Mix well, taste and adjust seasoning.
  • Top rice with green onions, nuts and coconut flakes before serving.

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