Parihuela Salvaje

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Achiote paste
1 tablespoon	15ml	Onion - chopped (large)
1/4 lb	113g / 4oz	Spanish Chorizo sausage - finely chopped
2		Carrots - thinly sliced
2		Celery stalks - thinly sliced
4		Garlic cloves - minced
2		Serrano chilies - seeded, minced
1/2 cup	118ml	Dry white wine
1 cup	237ml	Fish stock or bottled clam juice
12 oz	340g	Plum tomatoes, with juices - (1 can)
6 sections		Fresh oregano
2		Bay leaves
20		Littleneck clams or mussels - cleaned
1 lb	454g / 16oz	Medium shrimp - peeled, deveined
1/2 lb	227g / 8oz	Squid - diag sliced 1/4" thk
1/2 lb	227g / 8oz	Swordfish - cut into 1" cubes
		Chopped fresh cilantro

Recipe Instructions

Heat oil in heavy large saucepan over medium-low heat. Add achiote paste, and stir until fragrant. Add onion and chorizo. Saute until onion is almost tender. Add carrots and celery and saute until onion is tender, about 5 minutes. Add garlic and chilies and stir 1 minute. Deglaze with wine; reduce liquid by 1/2. Add fish stock, tomatoes, oregano and bay leaves. Cover and simmer until mixture is thick and flavors blend, about 30 minutes. Season with salt and pepper.

Pour sauce into earthenware casserole large enough to hold all the seafood. Bring to boil. Add mussels and/or clams. Cover and cook 2 minutes. Add all remaining seafood, pushing down into sauce. Cook until seafood is cooked through. Discard any clams or mussels that do not open. Sprinkle with cilantro. Serve directly from casserole.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6335 broadcast 12-05 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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