Seafood Stew with Quirera

Name: Seafood Stew with Quirera
Yield: 8
Ingredients: 3/4 cup of butter; 1/3 cup of olive oil; 1/4 cup of chopped coriander; 1/4 cup of chopped parsley; 2 pounds of clean squid, cut into rings; 2 pounds of mussels without shells; 2 pounds of quiroa; 2 pounds of clam without shells; 5 1/2 cups of water; 6 diced tomatoes; 3 cloves of garlic, minced; 2 medium onions, diced; Salt to taste

1
3/4 cup of butter
2
1/3 cup of olive oil
3
1/4 cup of chopped coriander
4
1/4 cup of chopped parsley
5
2 pounds of clean squid, cut into rings
6
2 pounds of mussels without shells
7
2 pounds of quiroa
8
2 pounds of clam without shells
9
5 1/2 cups of water
10
6 diced tomatoes
11
3 cloves of garlic, minced
12
2 medium onions, diced
13
Salt to taste

Ingredients

1
3/4 cup of butter
2
1/3 cup of olive oil
3
1/4 cup of chopped coriander
4
1/4 cup of chopped parsley
5
2 pounds of clean squid, cut into rings
6
2 pounds of mussels without shells
7
2 pounds of quiroa
8
2 pounds of clam without shells
9
5 1/2 cups of water
10
6 diced tomatoes
11
3 cloves of garlic, minced
12
2 medium onions, diced
13
Salt to taste

Directions

1
Cook the quiroa with the water in a pressure cooker for 45 minutes or until creamy
2
Season with salt and reserve
3
In a pan, sauté the garlic in butter
4
Add the quiroa and stir
5
Cook the tomato and onion with olive oil over low heat for 20 minutes or until a thick sauce forms
6
Add the squid, mussels, clams, coriander, parsley, and salt
7
Increase the heat and cook for 5 minutes or until the squid is tender
8
Serve the quiroa hot with the seafood.