|
Spanish Monkfish Casserole
3 squid cleaned and sliced into pieces
6 clams in shell
12 pieces of shrimp
1 lb. monk fish cut into pieces
2 dz. snails
1 green pepper, diced
1 can artichoke hearts, rough chopped
3 tomatoes chopped
1 clove garlic, chopped
2 cups rice
4 cups water or chicken stock
Pinch of saffron
6 oz. green peas
Salt and pepper, to taste
Parsley (optional)
|
In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid. Add enough water to do the cooking. Simmer for 8-10 minutes. Add remaining seafoods and rice. Pour in water or chicken stock. Add salt, pepper and saffron. Stir all ingredients well and simmer for 15 minutes. A sprinkle of parsley at the end will improve flavor. Let the hot casserole stand for about 10 minutes before serving. Serves 4.
|
