| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 30 min |
| Cook: | 50 min |
| Yield: | 4 to 8 servings |
Ingredients
- 8 cups water
- 2 cups white wine
- 1 1/2 medium onions, diced
- 2 green bell peppers, seeded and diced
- 2 tablespoons garlic, minced
- 1/2 cup tomato paste
- 1/3 cup canned peeled tomatoes
- 1/2 teaspoon black pepper
- 5 bay leaves
- 1/3 cup salt
- 1 tablespoon yellow food color
- 1/4 cup olive oil
- 2 cups beer
- 10 ounces medium shrimp
- 10 ounces medium scallops
- 10 ounces cubed firm-fleshed fish
- 10 ounces cleaned squid bodies, cut in large rings
- 10 ounces boneless chicken breast, cut in strips
- 1 1/4 cups long grain rice
- 1 1/4 cups Valencia rice
- 4 mussels
- 2 lobster tails, cut in half lengthwise
Instructions
- Preheat the oven to 400 degrees F. Combine all the ingredients, except for the mussels and lobster, into a large cooking pot and stir well. Cook on stovetop over high heat for 15 minutes. Add the mussels and lobster, cover, and place in the oven for 35 minutes. Uncover and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 776 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 60 g |
| Cholesterol | 322 mg |
| Sodium | 2240 mg |
Reviews
Someone really needs to check these recipes before they are published. I should have known better but I actually used a third cup of salt it called for! Talk about disgusting.
Very easy to make and tasty too! Everyone loved it. I highly recommend this recipe.