Spanish Monkfish Casserole |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 squid, cleaned and sliced into pieces |
6 clams in shell |
12 pieces shrimp |
1 lb monkfish, cut into pieces |
24 snails |
1 green pepper, diced |
1 can artichoke heart, rough chopped |
3 tomatoes |
1 clove garlic, chopped |
2 cups rice |
4 cups water or 4 cups chicken stock |
1 pinch saffron |
6 ounces green peas |
salt and pepper, to taste |
parsley (optional) |
Directions:
1. In large skillet, simmer peppers, garlic, tomatoes, peas, artichoke, and squid.
2. Add enough water to do the cooking.
3. Simmer for 8-10 minutes.
4. Add remaining seafoods and rice.
5. Pour in water or chicken stock.
6. Add salt, pepper and saffron.
7. Stir all ingredients well and simmer for 15 minutes.
8. A sprinkle of parsley at the end will improve flavor.
9. Let the hot casserole stand for about 10 minutes before serving.
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