Mariscada Shellfish Casserole Recipe
Lobster, shrimp, clams, scallops and mussels prepared in tomato, wine and brandy sauce. Served with saffron rice and potatoes.
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Ingredients
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Shellfish
Sauce
Saffron Rice
Potatoes
Method
Shellfish Preparation
- 1
Clean the Shellfish
Rinse the lobster tails, shrimp, clams, scallops, and mussels under cold water. Remove any beards from the mussels and ensure the clams are scrubbed thoroughly.
- 2
Cook the Lobster
In a large pot of boiling water, cook the lobster tails for 6-8 minutes until just cooked. Remove from water, let cool, and chop into bite-sized pieces.
- 3
Prepare the Shrimp
Peel and devein the shrimp, leaving the tails on for presentation.
Sauce Preparation
- 4
Sauté Aromatics
In a large skillet, heat olive oil over medium heat. Add minced garlic and chopped onion, and sauté until the onion is translucent.
- 5
Add Tomatoes and Liquids
Stir in the diced tomatoes, white wine, and brandy. Bring the mixture to a simmer.
- 6
Season the Sauce
Add paprika, salt, and black pepper to the sauce. Cook for about 10 minutes, allowing the flavors to meld.
- 7
Combine Shellfish
Add the cleaned shellfish (lobster, shrimp, clams, scallops, and mussels) to the sauce. Cook for an additional 5-7 minutes until the clams and mussels open.
- 8
Garnish
Stir in chopped parsley just before serving.
Saffron Rice Preparation
- 9
Prepare the Rice
In a saucepan, bring chicken broth to a boil. Add rice, saffron threads, and salt.
- 10
Cook the Rice
Reduce heat to low, cover, and simmer for about 15-20 minutes until the rice is tender and the liquid is absorbed.
