2 cups of bread flour for quibe (320 g)
5 cups of boiling water (1.2 liters)
1 tablespoon of salt
1 kilogram of scallops without shells
1 kilogram of shrimp, peeled and deveined
500 grams of mussels without shells
1/4 cup of lemon juice (60 ml)
1 teaspoon of black pepper
1 cup of chopped parsley (60 g)
1/2 cup of olive oil (120 ml)
4 tablespoons of well-chopped garlic
300 grams of fresh asparagus, trimmed and cleaned
500 grams of baby corn
2 cups of bread flour for quibe (320 g)
5 cups of boiling water (1.2 liters)
1 tablespoon of salt
1 kilogram of scallops without shells
1 kilogram of shrimp, peeled and deveined
500 grams of mussels without shells
1/4 cup of lemon juice (60 ml)
1 teaspoon of black pepper
1 cup of chopped parsley (60 g)
1/2 cup of olive oil (120 ml)
4 tablespoons of well-chopped garlic
300 grams of fresh asparagus, trimmed and cleaned
500 grams of baby corn
Preheat the oven to 350°F
In a large bowl, combine the bread flour, boiling water, and half of the salt
Let it rest for about 30 minutes
Squeeze out any excess liquid and reserve
In a large refractory dish, mix well the scallops, shrimp, mussels, lemon juice, black pepper, parsley, olive oil, garlic, and remaining salt
Place in the preheated oven until the seafood is cooked through (about 25 minutes)
Remove from the oven and reserve
In a large pot, cook the asparagus in boiling water until tender (about 5 minutes)
Drain and reserve
In another pot, cook the baby corn in boiling water until tender (about 12 minutes)
Drain and reserve
Prepare the tomato sauce: In a medium-sized pot, heat all the ingredients over medium heat
Cover, reduce heat, and simmer until the onion is soft (about 25 minutes)
Transfer to a blender and blend until smooth
Strain through a fine-mesh sieve
In a large serving dish, arrange the bread in the center, surrounded by the tomato sauce, seafood, and vegetables
Serve immediately
422 calories per serving
