World Flavors Cookbook

Cazuela de Mariscos

A Galician and Cantabrian seafood casserole — prawns, mussels, clams, and fish in a saffron and white wine sauce.

Cuisine: Spain

Ingredients

• 300g large prawns
• 300g mussels, cleaned
• 200g clams, purged
• 200g firm white fish (monkfish or hake)
• 1 onion, diced
• 2 tomatoes, diced
• 3 cloves garlic
• Pinch of saffron
• 100ml white wine
• 4 tbsp olive oil
• Parsley

Instructions

1. Sauté onion and garlic in olive oil until soft.
2. Add tomatoes and cook 5 minutes.
3. Add wine and saffron. Simmer 5 minutes.
4. Add fish first (3 minutes), then prawns (3 minutes), then mussels and clams.
5. Cover and steam until shells open.
6. Garnish with parsley. Serve in the cazuela.