Moquecas Stew

• 1 tablespoon butter
• 1 tablespoon canola oil
• 2 tablespoons onion
• 2 tablespoons red bell pepper
• 2 tablespoons green bell pepper
• 1 tablespoon garlic
• 4 cherry stone clams
• 4 mussles
• 1/4 cup white wine
• 1/4 cup clam juice
• 1/4 cup of steamed rice
• 2 tablespoons chives
• 2 tablespoons chorizo sausage
• 4 shrimp
• 2 scallops
• 2 tubes calamari
• 1/2 cup plus 2 tablespoons coconut milk
• 1 tablespoon annatto oil
• 1 tablespoon Saracchi
• 1 tablespoon cilantro

1. Melt butter in canola oil, add red pepper, green pepper, onion and garlic saute until translucent.
2. Add mussels and clams along with white wine and clam juice. Cover pan and simmer on medium heat for five to six minutes.
3. Discard any clams or mussels that do not open.
4. In separate pan saute steamed rice and chives in 2 tablespoons of Coconut Milk. Stir to combine. Simmer till warm, remove from heat.
5. Add shrimp, scallops, calamari, coconut milk, Annatto oil and the Saracchi to clams and mussels. Stir to combine.
6. Simmer for 3 to 4 minutes or until shellfish is cooked. Garnish with cilantro, add rice to center of bowl and serve.

butter, canola oil, onion, red bell pepper, green bell pepper, garlic, mussles, white wine, clam juice, rice, chives, chorizo sausage, shrimp, calamari, coconut milk, annatto oil, saracchi, cilantro

Taken from www.epicurious.com/recipes/member/views/moquecas-stew-52385731 (may not work)