For the seafood stew:
1/4 cup of olive oil
2 medium onions, sliced into rings
1 kg of peeled tomatoes (strain the seeds and use only the juice) diced
1/4 cup of chopped cilantro or parsley
500 g of cooked mussels without shells
300 g of cleaned squid cut into ring shapes
500 g of clams in their shells, well washed
500 g of shrimp, peeled and deveined (optional)
1/4 cup of freshly squeezed lime juice
Salt and black pepper to taste
For the cornmeal:
2 cups of water
2 tablespoons of olive oil
2 1/2 cups of cooked cornmeal or polenta
4 tablespoons of unsalted butter
Salt to taste
For the seafood stew:
1/4 cup of olive oil
2 medium onions, sliced into rings
1 kg of peeled tomatoes (strain the seeds and use only the juice) diced
1/4 cup of chopped cilantro or parsley
500 g of cooked mussels without shells
300 g of cleaned squid cut into ring shapes
500 g of clams in their shells, well washed
500 g of shrimp, peeled and deveined (optional)
1/4 cup of freshly squeezed lime juice
Salt and black pepper to taste
For the cornmeal:
2 cups of water
2 tablespoons of olive oil
2 1/2 cups of cooked cornmeal or polenta
4 tablespoons of unsalted butter
Salt to taste
Prepare the seafood stew: heat a medium-sized pan over medium heat with the olive oil and onion
Refine for 4 minutes
Add the tomatoes and cilantro
When it's boiling, reduce the heat and let it simmer for another 15 minutes
Join the seafood and cook until the clams' shells open
Add the lime juice and season to taste
Prepare the cornmeal: in a pan, bring the water with the olive oil to a boil
Season with salt
When it's boiling again, add the cornmeal and butter
Remove from heat and mix with a fork until all the water is absorbed
Place the cornmeal in the center of a large serving dish and the seafood stew around it
Serve hot.
