nut-oriental-seafood-hotpot

Its origin comes from the Spanish gastronomy due to the large number of seafood found in most of the Iberian dishes. It is characterized by a light broth of squid and rice. The secret to this recipe is in the broth since fish heads and tails of calamari are needed for the preparation, since that is where the flavor is concentrated.

This Spanish recipe came to Venezuela to stay and was adapted to our cuisine, incorporating crab, clams, mussel, among with other seafood, which give the traditional touch.

Ingredients

For the broth
onion 1 large Onion cut in half
parsley 1 sprig of Parsley
sweet-pepper 2 Sweet Peppers cut in half
whitefish 4 Fish heads or seafood tails
crab 5 Crabs
water 4 liters of Water
salt Salt
For the stew
vegetable-oil 3 tablespoons Vegetable Oil
onion ½ cup Onion cut into brunoise
garlic 5 cloves Garlic mignonette
sweet-pepper ½ cup Sweet Pepper cut into julienne
parsley 1 tablespoon Parsley cut into julienne
cilantro-en 1 tablespoon Cilantro cut into julienne
cumin 1 tablespoon ground Cumin
black-pepper 1 tablespoon Black Pepper
oregano-en 1 pinch Oregano
prawn ½ kg of Prawns washed, peeled and shelled whole
squid ½ kg of peeled Squids, cleaned and cut into rings
scallops 1 kg of shellfish (Scallops, Mussels, Clams)
tomato-paste 4 tablespoons Tomato Paste
rice 2 cups of Rice
salt Salt

Utensils

Medium pot
Large cauldron
Knife
Cutting board
Wooden spoon

Preparation

For the broth

  1. In a large skillet place the fish tails, onion, sweet pepper, and parsley and cook over medium heat.

  2. Place the clean crabs, salt to taste, stir and simmer for a few minutes.

  3. Remove vegetable broth and reserve only the liquid and crabs.

For the stew

  1. In skillet pour oil and heat.

  2. Add onions, garlic, sweet peppers, herbs, and pepper and saute for a few minutes.

  3. Then proceeds to add the tomato paste and mix with the help of a wooden spoon to thicken slightly.

  4. Incorporate seafood and cook until the prawns begin to change color.

  5. Add 2 litres of broth with crabs, adjust salt and cook for a few minutes until it starts to boil.

  6. Add the rice when it is boiling and cook for 10 minutes.

  7. Incorporate seafood and move the rice constantly.

  8. In a separate skillet heat the remaining broth to boil and gradually add the rice until soft and forms the hotpot.

  9. Serve hot.