Login to Save Like

Ingredients

• 2 Tbsp. Extra virgin olive oil
• 2 Tbsp. Achiote paste
• 1 lrg Onion minced
• 1/4 lb Spanish Chorizo sausage finely minced
• 2 x Carrots thinly sliced
• 2 x Celery stalks thinly sliced
• 4 x Garlic cloves chopped
• 2 x Serrano chilies seeded, chopped
• 1/2 c. Dry white wine
• 1 c. Fish stock or possibly bottled clam juice
• 12 ounce Plum tomatoes, with juices - (1 can)
• 6 sprg Fresh oregano
• 2 x Bay leaves
• 20 x Littleneck clams or possibly mussels cleaned
• 1 lb Medium shrimp peeled, deveined
• 1/2 lb Squid diag sliced 1/4" thk
• 1/2 lb Swordfish cut into 1" cubes
•     Minced fresh cilantro

Description

Heat Oil In Heavy Large Saucepan Over Medium-low Heat. Add In Achiote Paste, And Stir Till Fragrant. Add In Onion And Chorizo. Saute/fry Till Onion Is Almost Tender. Add In Carrots…

Cook Eat Share