Ingredients with Measurements:
- 1 lb shrimp, peeled and deveined
- 1 lb mussels, scrubbed and debearded
- 1 lb clams, scrubbed
- 1 lb squid, cleaned and sliced into rings
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- 1 cup white wine
- 4 cups fish or seafood stock
- 2 bay leaves
- 1 tsp paprika
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and garlic and sauté until onion is translucent.
3. Add tomatoes, red and green bell peppers, potatoes, and carrots. Cook for 5 minutes.
4. Add white wine, fish or seafood stock, bay leaves, and paprika. Bring to a boil.
5. Reduce heat to low and simmer for 20 minutes.
6. Add shrimp, mussels, clams, and squid. Cook for 5-7 minutes or until seafood is cooked through.
7. Season with salt and pepper to taste.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 28g
Protein: 40g
Substitutions for ingredients:
- Any type of seafood can be used in this recipe.
- Chicken or vegetable stock can be used instead of fish or seafood stock.
Variations:
- Add chorizo or other sausage for a heartier version.
- Use different vegetables such as zucchini or sweet potatoes.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Don't overcook the seafood or it will become tough.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of parsley on top.
Garnishes:
Fresh parsley or cilantro.
Pairings:
Serve with a crisp white wine such as Sauvignon Blanc.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
If the broth is too thin, simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure all seafood is fresh and properly cooked before consuming.
Food history:
Cocido de Mariscos is a traditional Spanish seafood stew that originated in the coastal regions of Spain.
Flavor profiles:
Savory, briny, and slightly spicy.
Serving suggestions:
Serve as a main course for a hearty and flavorful meal.
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Region: Spanish