Well @TheYLife hopes you all woke up to a bright and beautiful Wednesday! To get over that mid-week hump we decided it would only be fitting to share a meal that can ‘levantar un muerto’ as they say in Spanish (Raise the dead). This Basque inspired Seafood Stew was part of the culinary influence passed down to me from my Great- Grandmother and her voracious appetite for her homeland. Just the aroma of sautéing squid, garlic and olive oil will instantly grasp at your very sense of being and nudge your brain and stomach into the realization, that love comes in all flavors.
Today Wednesday = Miercoles in Spanish… and Mariscada = Seafood Stew in Spanish…
Here is the 411 on how to prepare your own Mariscada tonight, which will re-invigorate you to finish your week off with style and grace.
Miercoles de Mariscada:
In a hot pot sauté…
1/4 Cup Extra Virgin Oil
1 Cup Onion, Rough Slice
1 Cup Red/Blue/Yellow Bell Peppers, Rough Slice
4 Garlic Cloves, Minced
1 Tbsp. Kosher Salt
1/2 Tsp. Fresh Cracked Black Pepper
1 Tbsp. Badia Complete Seasoning
1 Tbsp. Dried Parsley
1/4 Tsp. Ground Cumin
1 Package Sazon’ GOYA
5 Hairs of Azafran
1 Can Crushed Tomatoes
2 Cups of water
After 20 Minutes that your sauce has begun to thicken add 1/2 Cup of Green Olives and 1/4 Cup Dry White Wine…
In a frying pan sauté 1 Pound of Squid, 1 Tsp. Garlic in 3 Tbsp. Extra Virgin Olive Oil- cook until tender…
After adding squid into clay pot sauce… add 1 LB. of Mussels (FYI.. Make sure they are all closed= Freshness), 1/2 LB. Baby Bay Scallops, 1 LB. Fresh Cod Fish (Cut into Chunks) & 4 King Shrimp…
Allow the steam from the sauce to cook the seafood for approximately 15 to 20 minutes @ Med-High Heat & serve over a bed of white jasmine rice, with a white asparagus salad with arugula on the side!