Ingredients with Measurements:
- 1 lb of mixed seafood (shrimp, squid, mussels, clams)
- 2 red bell peppers, sliced
- 2 yellow onions, chopped
- 4 garlic cloves, minced
- 1/2 cup of white wine
- 1/4 cup of olive oil
- 1 tablespoon of tomato paste
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the onions and garlic and sauté until the onions are translucent.
3. Add the sliced bell peppers and sauté for another 5 minutes.
4. Add the tomato paste, red pepper flakes, and dried oregano and stir to combine.
5. Add the mixed seafood and stir to coat with the tomato mixture.
6. Pour in the white wine and bring to a simmer.
7. Cover the pot and let it cook for 10-15 minutes or until the seafood is cooked through.
8. Season with salt and pepper to taste.
9. Serve hot with crusty bread.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 10g
Protein: 25g
Substitutions for ingredients:
- Any type of seafood can be used in place of the mixed seafood.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add diced tomatoes for a more tomato-based sauce.
- Use different types of bell peppers for a more colorful dish.
- Add sliced mushrooms for an earthy flavor.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Use fresh seafood for the best flavor.
- Serve with a side of pasta for a more filling meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with crusty bread on the side.
Garnishes:
Garnish with chopped parsley or basil.
Pairings:
Pair with a crisp white wine such as Pinot Grigio.
Suggested side dishes:
Serve with a side of pasta or a green salad.
Troubleshooting advice:
- If the sauce is too thick, add more white wine or water.
- If the seafood is overcooked, reduce the cooking time.
Food safety advice:
Make sure to cook the seafood to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Buridda con Peperoni is a traditional Italian seafood stew that originated in the Liguria region.
Flavor profiles:
This dish has a savory and slightly spicy flavor with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve hot with crusty bread for dipping in the sauce.
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Region: Italian