1 kilo tomatillo, ripe, peeled, with seeds removed and chopped
2 onions, finely chopped
6 cloves garlic, mashed and chopped
150 grams bacon, whole, from which you will remove the skin and some fat and will cut into cubes
100 grams almonds, filleted
saffron
4 leaves basil, chopped
thyme
1/2 liters dry white wine
3 1/2 limes
salt, to taste
pepper, to taste
pilgrims
olive oil
1/2 liters water
Preparation
1h 30 mins
0 mins
Medium
Wash all the seafood very well, including the shells, scrubbing them hard, discarding any that are open and the squid that remain white, free from the brown skin that covers them, sliced into rings.
Reserve all the seafood. Place a pot on the fire with the oil.
Sauté the garlic and onion until they are translucent.
Add the bacon, the tomato, and wait about 10 minutes.
Add the almonds, the wine, 1/2 liter of water, herbs, the juice of 1/2 lemon, spices, and salt, cover, and let cook for another 15 minutes.
Add the shells, cook for 5 minutes so that the shells open, discarding those that remain closed.
Add the squid, shrimp, and prawns, allowing to cook on low heat for another 10 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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