Zarzuela
Yield
5 servingsPrep
10 minCook
45 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
clams
well scrubbed |
|
| 1 | pound |
shrimp
|
*
|
| 1 | pound |
fish fillets
chunked |
|
| ¼ | pound |
scallops
|
|
| 3 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
rice
uncooked |
|
| ½ | cup |
parsley leaves
chopped |
|
| 16 | ounces |
italian plum (roma) tomatoes
chopped |
|
| 12 | ounces |
clam juice
|
*
|
| ½ | cup |
red wine
dry |
*
|
| 1 | cup |
water
|
|
| 2 | tablespoons |
cilantro
chopped |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
clams
well scrubbed |
|
| 453.6 | g |
shrimp
|
*
|
| 453.6 | g |
fish fillets
chunked |
|
| 113.4 | g |
scallops
|
|
| 45 | ml |
olive oil
|
|
| 355 | ml |
onions
chopped |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
rice
uncooked |
|
| 118 | ml |
parsley leaves
chopped |
|
| 462.4 | ml/g |
italian plum (roma) tomatoes
chopped |
|
| 346.8 | ml/g |
clam juice
|
*
|
| 118 | ml |
red wine
dry |
*
|
| 237 | ml |
water
|
|
| 3E+1 | ml |
cilantro
chopped |
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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 sauté onion and garlic until tender .
Stir in rice and parsley and cook until rice is golden brown.
Add tomatoes, cup lam juice, wine, and water.
Bring to a boil, cover, reduce heat and simmer 15 minutes.
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.
