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Recipe courtesy of Tony De La Rosa

Seafood Parrillada

  • Level: Intermediate
  • Yield: 4 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 4 servings
    Calories
    556
    Total Fat
    24
    Saturated Fat
    4
    Carbohydrates
    22
    Dietary Fiber
    5
    Sugar
    9
    Protein
    59
    Cholesterol
    366
    Sodium
    1183
  • Total: 1 hr 48 min
  • Prep: 40 min
  • Cook: 1 hr 8 min
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Ingredients

1/4 cup olive oil

1/2 pound fresh salmon

3/4 pound scallops

1/2 pound calamari rings

1 pound large shrimp, cleaned, tail on

2 tablespoons Old Bay seasoning

2 cups diced red bell peppers

1 cup diced green bell peppers

1 cup diced yellow bell peppers

1 cup diced tomato

1/2 cup diced onion

2 cups sliced mushrooms

2 cups sliced zucchini

1/4 cup light soy sauce

1/2 cup white wine

Directions

  1. In large skillet add the oil and heat. Add all of the seafood ingredients and Old Bay Seasoning and cook for 3 minutes, stirring constantly. Add vegetables, mix thoroughly and cook for 35 minutes. Add the soy sauce and wine and cook for another 30 minutes. Serve with rice, salad, and tortillas.
Show: The Best Of
Episode: Super Spicy Latin Sensations

Categories:

Shellfish Recipes Shrimp Zucchini Recipes Mushroom Rice Recipes Scallop Recipes Fish Salmon Grain Recipes Squid Recipes

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2 Reviews
Add Your Review

LORI A.

The one thing that caught my eye was the fact that the seafood goes in first. Then you add the vegetables and cook for 30 min. Then you add seasoning and cook for another 30 min. <br /> <br />There is no way - after cooking for an hour+ - are you going to be able to chew the calamari, shrimp or scallops. <br /> <br />That's the major flaw I found in it. Other than that, it sounds very good - but *I* would definitely put the seafood in last instead of first.

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