Cazuela Recipe
Recipe information
Make Cazuela in just 40m. Peruvian twist, stew, clams, mussels, shrimp, fish, tomatoes, saffron, coconut milk, aji panca broth, and white rice
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Ingredients
Cazuela Ingredients
Cooking Directions
1. Prepare the Base
In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until the onion is translucent.
2. Add Tomatoes and Aji Panca
Stir in the diced tomatoes and aji panca paste. Cook for about 5 minutes until the tomatoes start to break down.
3. Add Broth and Spices
Pour in the vegetable broth, add saffron, salt, and black pepper. Bring to a boil, then reduce to a simmer for about 10 minutes.
4. Add Seafood
Add the clams, mussels, shrimp, and fish to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the clams and mussels have opened.
5. Incorporate Coconut Milk
Stir in the coconut milk and let it simmer for another 2-3 minutes. Adjust the seasoning if necessary.
6. Serve
Serve the cazuela hot over a bed of cooked white rice.
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