Symphony of the Sea

Symphony of the Sea

Your guests will love this recipe full of flavor!

 Yield:

4 portions

 Preparation time:

1 h 20 min

Ingredients:

● 800g of Amasa's Pink Shrimp of the Sea
● 4 lobster tails
● 1kg of octopus
● 500g of squid rings
● 1 kg of Amasa's Red Snapper fish fillet
● 4 yellow peppers
● 3 red peppers
● 2 green peppers
● 3 white onions
● 3 tomatoes
● 500ml olive oil
● 500ml of white wine
● 500ml of coconut milk
● 10g of saffron
● Black pepper to taste
● Salt to taste
● Parsley to taste to finish

Way of preparing:

Cut the squid into rings.
In a pan, heat the olive oil and place the squid until golden brown.
To start the sauce, in another pan, put the white wine, some shrimp, some white onion, yellow pepper and an octopus tentacle. Leave it on low heat to get flavor.( broth preparation).
In the blender, put white wine, 1 yellow pepper, a little white onion and coconut milk. Whisk everything together and add it to the sauce pan.
Once the squid has browned, add the white wine, the white onion, a little pepper.
Place the rest of the peppers in the sauce pan.
Place the octopus in the pan with the squids and add the prepared sauce (low heat).
Gently place the Pargo fish slices so they don't fall apart. After three minutes add the lobster; Soon after, add the pink shrimp of the sea. Turn off the heat and serve with parsley.

If your broth is thin, you can use coconut milk with white pepper, saffron and salt to taste. Take a little of the broth and pass it in the blender along with a spoonful of cornstarch next to the sauce and stirring to give it a thick consistency.

Enjoy!