Mariscada A La Marinera Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelMedium
Health IndexHealthyServings4
Ingredients
| 3 doz. small clams, cleaned | ||
| 3 doz: mussels, cleaned | ||
| 1 medium-large onion, minced | ||
| 1 small tomato, peeled, seeded, and chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 3 Tablespoon | |
| 1 rounded tsp flour | ||
| 1 heaping tb chopped parsley | ||
| Ground pepper | 1 Pinch | |
Directions
Preheat oven to 400°.
Put cleaned shellfish in a saucepan and shake gently over moderate heat for 3-4 minutes until they open.
Remove shellfish to ovenproof pan.
Strain juice through kitchen towel and reserve for later use.
Slowly fry minced onion in 3 tb hot olive oil.
Add tomato when onion begins to take on color.
After liquid from tomato has evaporated, add minced garlic clove, chopped parsley, and flour.
Stir to prevent burning while flour cooks for 1 minute.
Pour in liquid reserved from cooking of shellfish.
Add pepper.
Boil sauce for 1-2 minutes while stirring.
Pour sauce over shellfish and bake in 400° oven 6-7 minutes.
note: Mariscada a la Marinera can be made with any assortment of shellfish locally available.
If you use large-shelled seafood, you may wish to remove one shell from each mollusk before covering with sauce.
The recipe is Galician, and the version given above is from the Hogar Gallego in Madrid.
Put cleaned shellfish in a saucepan and shake gently over moderate heat for 3-4 minutes until they open.
Remove shellfish to ovenproof pan.
Strain juice through kitchen towel and reserve for later use.
Slowly fry minced onion in 3 tb hot olive oil.
Add tomato when onion begins to take on color.
After liquid from tomato has evaporated, add minced garlic clove, chopped parsley, and flour.
Stir to prevent burning while flour cooks for 1 minute.
Pour in liquid reserved from cooking of shellfish.
Add pepper.
Boil sauce for 1-2 minutes while stirring.
Pour sauce over shellfish and bake in 400° oven 6-7 minutes.
note: Mariscada a la Marinera can be made with any assortment of shellfish locally available.
If you use large-shelled seafood, you may wish to remove one shell from each mollusk before covering with sauce.
The recipe is Galician, and the version given above is from the Hogar Gallego in Madrid.
Chef
