The seafood casserole is an abundant dish and full of flavors of the sea that delights lovers of marine cuisine. This recipe requires a variety of fresh seafood, such as shrimp, squid, clams, octopus, snails and lobster, although some variations can be made according to the ingredients available.
The preparation begins by boiling the shrimp and the lobster in salted water until cooked. Then, the shellfish are reserved and the cooking water is conserved, which will be used as a base for the broth of the casserole.
In a separate pot, heat a little oil and add onions, garlic and other seasonings to taste, such as peppers, tomatoes and spices such as paprika, cumin or saffron. Sauté until tender and aromatic. Then, add the reserved seafood stock and let it simmer for the flavors to mix.
Then add the other shellfish to the pot, such as squid, clams, octopus and snails. Cook over medium-low heat for a few minutes until the seafood is well cooked and soaked in the flavors of the broth. At this point, you can add white wine and tomato paste if you want to give an extra touch of flavor and color to the casserole. Other ingredients such as peppers or peas can also be added to add more variety and texture to the dish. Finally, the seafood casserole is served in individual casseroles or in a large clay casserole. Before serving, you can gratinate the casserole in the oven to obtain a golden and crispy layer on top.
The seafood casserole is a versatile dish that can be enjoyed as a main course accompanied by white rice or fresh bread. Its blend of marine flavors and its presentation in clay pots give it an authentic and attractive touch. It is perfect to share at a family meal or to surprise guests on special occasions.
