🇨🇴 Colombia | How to Make Delicious Cazuela de Mariscos Recipe | FlavorSafari Recipes

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: cream

Light coconut milk reduces calories while maintaining flavor.

seafood mix

🥗Healthier: chicken

💰Cheaper: canned tuna

Chicken is more accessible and affordable.

fish stock

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth offers a lighter option.

avocado

🥗Healthier: guacamole

💰Cheaper: none

Guacamole adds flavor but is not a direct substitute.

Peel and grate the carrot using a cheese grater.

Chop the onion and garlic, and dice the tomato.

Prepare the shrimp by removing the shells and tails, saving the shells for stock.

Sauté the shrimp shells in olive oil until slightly cooked, then add water and simmer for 15 minutes to make a broth.

Strain the broth and set aside.

Cut the calamari into rings, discarding any inedible parts.

Sear the shrimp in a hot pan for less than a minute until colored, then set aside.

Sweat the chopped vegetables in the same pan until releasing liquids, then add spices to toast them for flavor.

Blend the vegetable mixture into a smooth puree and return it to the pan.

Add the shrimp broth and white wine to the pan, then stir in the coconut milk and bay leaves.

Make a slurry with cornstarch and water, add it to the mixture, and bring to a boil.

Add the mussels and clams, cooking until they open, about 10-15 minutes.

After 10 minutes, add the calamari to avoid overcooking.

Once the mussels and clams have opened, return the shrimp to the pan and cook for an additional 3-4 minutes.

Chop cilantro for garnish and prepare to plate the stew with garnishes of cilantro, grated Parmesan, and lime.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens