El Matador Cazuela de Mariscos

Spanish Spice Recipe

Seafood lovers beware! Originally from the Caribbean coast of Colombia, this mouth-watering adaptation of a classic ‘seafood stew’ lends itself perfectly to Silk Road Spice Co. El Matador spice blend. With a classic sofrito…

Recipe Background

Sweet, succulent prawns, whole mussels and white fish draw out the best of El Matador’s lovely spicy edge. Pair with a young chardonnay or home-made white sangria.

Ingredients

500g fresh Mussels
300g White fish fillets
8 Large whole green prawns
30g Silk Road Spice co. El Matador spice blend
2 Tbsp quality olive oil
1 bunch flat leaf parsley
½ bunch coriander
1 red onion
3 Cloves garlic
1 Red capsicum – sliced
1 tin diced tomatoes
Salt to taste
1 tsp sugar
1 lemon

Method

Dice the onion, capsicum and garlic

Heat olive oil in a deep, heated pan and add the onion, capsicum and garlic, cook until soft

Add El Matador Spice blend

Add finely chop parsley and the tinned tomatoes to the pan

Season to taste with salt and sugar

Simmer for half an hour or until the sofrito (tomato /capsicum mixture) has reduced

Chop the fish into large pieces, clean the mussels (if not already) and add everything into the sofrito

Cook on high heat for 5 minutes

Serve garnished with coriander, parsley and lemon wedges

Soak up with warmed slices of crusty bread