Mariscada – Portuguese Shellfish Stew

The combination of ingredients and spices blend perfectly with the fresh seafood and creates a rich flavorful broth. The seafood will pair perfectly with Portuguese Rice

Ingredients

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• 1 whole uncooked lobster (chopped into quarters)

• 1 pound raw, peeled and de-veined Shrimp

• 1 pound little mussels or little neck clams (washed)

• ½ pound scallops

• ½ pound of squid (cut into rings) (optional)

• 1 small onion (finely chopped)

• 2 cloves garlic (minced)

• ¼ cup olive oil

• 1 cup Vinho Verde or white wine

• 1 teaspoon salt

• 1 teaspoon paprika

• 1 cup chicken broth

• 2 tablespoon butter

• 2 tablespoons chopped cilantro (garnish)

• Squeeze of lemon juice

• Dash of hot sauce (if desired)

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Preparation

1. Saute the onions and garlic in the olive oil in a large heavy skillet on medium

   heat for one minute. Add lobster, and saute for a few minutes on low heat.

   Add clams, wine, paprika, salt and pepper, cover and let cook for 5 minutes.

2. Add the chicken broth, shrimp, squid, and scallops, cover and cook on

   medium heat for another 5 minutes or until the clams open.

3. Add butter and continue cooking for another 5 minutes for the butter to

   thicken the sauce.

4. Taste for saltiness and add hot sauce or more seasonings if desired.

5. Add the chopped cilantro and top with a squeeze of lemon juice before serving.

Serve with Portuguese Rice.

Note: You may substitute chicken broth with 1 chicken boullion cube and 1 cup water.

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This Recipe Is Published Here

bon appetit