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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is an impressive, yet easy, first course. It is typical of the kind of dish you might see in tapas bars in Spain. Ingredients:
1/4 cup dry sherry |
1/8 teaspoon saffron threads, crushed |
vegetable cooking spray |
3/4 cup julienne-cut red bell pepper |
1/2 cup chopped onion |
1/4 cup diced low-sodium 96%-fat-free ham |
2 garlic cloves, minced |
1/3 cup canned crushed tomatoes |
1 tablespoon chopped almonds, toasted |
1/4 teaspoon salt |
1/4 teaspoon pepper |
12 small fresh clams (about 10 ounces), scrubbed |
12 fresh mussels (about 1/2 pound), scrubbed and debearded |
12 medium shrimp (about 1/4 pound), peeled and deveined |
1 tablespoon chopped fresh parsley |
Directions:
1. Combine sherry and saffron; set aside. Coat a large skillet with cooking spray; add bell pepper, onion, ham, and garlic, and sauté 4 minutes. Add sherry mixture, tomatoes, almonds, salt, and pepper; bring to a boil. Add clams; cover, reduce heat, and simmer 3 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp; cover and simmer an additional 5 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley.
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