Name: Seafood Casserole
Prep time: 90 min
Yield: 6
Cuisine: Española
Ingredients: 1/2 kilos shrimp; 200 grams ax callus, or scallops without shells; 1/2 kilos squid; 150 grams shrimp; 1/2 kilos clams; 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

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.