Mariscada "malaga" Recipe

Begin by cleaning the lobster, shrimp, clams, mussels, and scallops under cold running water. Remove any beards from the mussels and discard any open clams or mussels that do not close when tapped.

Cut the lobster into halves or quarters, depending on your preference, and set it aside.

In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until softened, about 3-4 minutes.

Add the chopped bell pepper and continue to sauté for another 3-4 minutes until the pepper is tender.

Stir in the canned tomatoes, sherry, brandy, paprika, salt, and black pepper. Bring the mixture to a simmer and let it cook for about 10 minutes to allow the flavors to meld.

Add the prepared lobster, shrimp, clams, mussels, and scallops to the sauce. Cover the pot and let the seafood cook for about 8-10 minutes, or until the clams and mussels open and the shrimp turn pink.

Once cooked, sprinkle fresh parsley over the top and stir gently to combine.

In a separate pot, rinse the basmati rice under cold water until the water runs clear. This helps to remove excess starch.

Add the rice, water, and a pinch of saffron threads to the pot. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the rice is tender.

To serve, place a generous portion of saffron rice on each plate and top with the seafood casserole. Garnish with additional parsley if desired.