THE TASTY LATIN SEASON
ASEPADO DE SEAFOOD
Ingredients:
Sofrito:
3 tablespoons of vegetable oil
100 grams of bacon (Paneta, bacon) minced
½ cup finely chopped onion
5 cloves garlic crushed
½ cup of chopped sweet pepper, if you do not have it, you can use red and green paprika
1 tablespoon finely chopped parsley
1 tablespoon finely chopped coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1 Touch of oregano
Salt to taste
2 Chilli pepper or hot pepper (Optional)
Rest of the recipe:
1 Kilo of seafood, I use whole prawns (washed, peeled and shucked) and squid rings (peeled, washed and cut into rings)
1 Kilo of molluscs, I use scallops, clams and mussels
4 tablespoons of tomato paste
Salt to taste
2 cups of rice
4 liters of a good broth or broth based on fish or seafood
preparation:
Before starting I want to tell you that the success of this preparation is as much in the sofrito as in the broth or fish broth.
In a large cauldron and at medium temperature, sauté in the oil, bacon, onion, garlic, peppers, herbs and pepper for a few minutes, then add the tomato paste, stir well and continue cooking until it thickens a bit, then the seafood is incorporated, fry for 2 minutes or until the prawns start to change color. and add 2 liters of broth or broth, which should be at room temperature. Rectify the salt, add if necessary. When the preparation breaks to a boil, add the rice. About 10 minutes later incorporate the crustaceans. The rice should be stirred from time to time. In a separate pot boil the rest of the broth or broth and when it boils lower the temperature but keep it warm. The idea is to incorporate it hot to the preparation to maintain the level of the liquid until the rice softens. Serve hot in a soup dish.
For a perfect pairing I recommend a white wine, if we have the opportunity to get an Albariño by Martin Codax, which is my favorite, go ahead; or we can use a Sauvignon Blanc, and in this case I would recommend Don Luis from Casa Cousiño-Macul.
Bon appetit and I hope someone told me that he prepared the recipe, accompanied it with a good wine and enjoyed it.
http://lasabrosasazonlatina.blogspot.com/2013/06/asopado-de-mariscos-ingredientes.html