Spanish Seafood Casserole Recipe
Ingredients
| Oil | 2 Tablespoon | |
| Onions | 2 , chopped | |
| Green pepper | 1 Small, chopped | |
| Pepper red | 1 Small, chopped | |
| Garlic | 2 Clove (5gm), crushed | |
| Tomatoes | 2 , chopped | |
| Water | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Brandy | 1/3 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Pinch saffron | ||
| Bay leaves | 2 | |
| 300 g / 10 oz uncooked lobster flesh, cut into large chunks | ||
| 500 g / 1 lb uncooked large prawns | ||
| 500 g / 1 lb mussels, scrubbed and beards removed | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
1. Heat oil in a large saucepan or frying pan. Add onions, peppers and garlic, stir-fry 2 minutes. Add tomatoes, cook further 5 minutes.
2. Add combined water, wine, brandy, lemon juice, saffron and bay leaves, bring to a boil, simmer 1 minute.
3. Add seafood, cook gently until tender, about 5 minutes. Serve garnished with parsley.
2. Add combined water, wine, brandy, lemon juice, saffron and bay leaves, bring to a boil, simmer 1 minute.
3. Add seafood, cook gently until tender, about 5 minutes. Serve garnished with parsley.
Chef
