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Suggest a better descriptionHeat oil in heavy large saucepan over medium-low heat. Add achiote paste, and stir until fragrant. Add onion and chorizo. Saute until onion is almost tender. Add carrots and celery and saute until onion is tender, about 5 minutes. Add garlic and chilies and stir 1 minute. Deglaze with wine; reduce liquid by 1/2. Add fish stock, tomatoes, oregano and bay leaves. Cover and simmer until mixture is thick and flavors blend, about 30 minutes. Season with salt and pepper. Pour sauce into earthenware casserole large enough to hold all the seafood. Bring to boil. Add mussels and/or clams. Cover and cook 2 minutes. Add all remaining seafood, pushing down into sauce. Cook until seafood is cooked through. Discard any clams or mussels that do not open. Sprinkle with cilantro. Serve directly from casserole. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6335 broadcast 12-05 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-08-1996 Recipe by: Susan Feniger and Mary Sue Milliken
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Serving Size: 1 Serving (254g) | ||
Recipe Makes: 6 servings | ||
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Calories: 28 | ||
Calories from Fat: 11 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.3g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.6mg | 0 % | |
Potassium 44.6mg | 1 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.7g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 28
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