Mariscada

Ingredients

• Lemon wedges (for serving)
• Cilantro (1/4 cup, chopped)
• Scallops (1 pound)
• Clams (1 pound, cleaned)
• Mussels (1 pound, cleaned)
• Shrimp (1 pound, peeled and deveined)
• Lobster tails (2, cut into pieces)
• Salt and pepper (to taste)
• Paprika (1 teaspoon)
• Bay leaf (1)
• Fish stock (4 cups)
• White wine (1 cup)
• Tomato paste (2 tablespoons)
• Red bell pepper (1, diced)
• Garlic (4 cloves, minced)
• Onion (1 large, chopped)
• Olive oil (2 tablespoons)

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, garlic, and red bell pepper. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the tomato paste and cook for another 2 minutes.
4. Add the white wine and cook for 5 minutes, allowing the alcohol to evaporate.
5. Pour in the fish stock and add the bay leaf, paprika, salt, and pepper. Bring to a simmer.
6. Add the lobster tails, shrimp, mussels, clams, and scallops to the pot. Cover and cook for 10-15 minutes, or until the shellfish is cooked through and the flavors have melded together.
7. Remove the bay leaf and discard.
8. Garnish with chopped cilantro.
9. Serve the mariscada hot with lemon wedges on the side.