Mariscada Salsa Verde Recipe
Shellfish casserole: fresh lobster, shrimp, clams, mussels and scallops cooked in wine, parsley and garlic sauce, served with saffron rice.
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Ingredients
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Seafood
Sauce
Saffron Rice
Method
Seafood Preparation
- 1
Prepare the seafood
In a large pot, bring water to boil and cook the lobsters for about 8-10 minutes until bright red. Remove and let cool, then chop into large chunks. In the same water, add the clams and mussels and cook until they open, about 5-7 minutes. Discard any that do not open. Add the shrimp and scallops to the pot, cooking until they turn pink and opaque, about 3-4 minutes. Drain and set aside.
Sauce Preparation
- 2
Make the sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the white wine, lemon juice, parsley, red pepper flakes, salt, and black pepper. Bring to a simmer and let it cook for about 5 minutes to let the flavors meld.
- 3
Combine seafood with sauce
Add the prepared seafood (lobster chunks, shrimp, clams, mussels, and scallops) into the sauce. Gently stir to coat the seafood with the sauce and allow it to simmer for an additional 5 minutes to heat through.
Saffron Rice Preparation
- 4
Cook the saffron rice
In a medium saucepan, bring water to a boil. Add the long-grain rice, saffron threads, and salt. Stir well, cover, and reduce the heat to low. Cook for about 15-20 minutes until rice is tender and liquid is absorbed. Fluff with a fork before serving.
Serving
- 5
Plate the dish
On a large serving platter, spoon a generous portion of saffron rice. Top with the mariscada mixture of seafood and sauce. Garnish with additional parsley if desired and serve immediately.
