Zarzuela

• 1 pound clams well scrubbed
• 1 pound shrimp
• 1 pound fish fillets chunked
• 1/4 pound scallops
• 3 tablespoons olive oil
• 1 1/2 cups onions chopped
• 2 cloves garlic minced
• 1 cup rice uncooked
• 1/2 cup parsley leaves chopped
• 16 ounces italian plum (roma) tomatoes chopped
• 12 ounces clam juice
• 1/2 cup red wine dry
• 1 cup water
• 2 tablespoons cilantro chopped
• 1 dash red hot pepper sauce
• 1 x salt and black pepper to taste

1. Steam seafood separately until just cooked.
2. Remove clams from shells (discardin g any that do not open), peel and devein shrimp.
3. Set seafood aside.
4. Heat oil in a saucepan over medium heat and saute onion and garlic until tender .
5. Stir in rice and parsley and cook until rice is golden brown.
6. Add tomatoes, cup lam juice, wine, and water.
7. Bring to a boil, cover, reduce heat and simmer 15 minutes.
8. Mix seafood into rice, add cilantro and Tabasco, cover and cook on low heat an additional 10 minutes.
9. Check seasoning, and salt and pepper to taste.
10. Pour into shallow serving dish, top with avocado slices, dollops of sour cream, and spri gs of cilantro.
11. Serve with lime wedges.

shrimp, scallops, olive oil, onions, garlic, rice, parsley, italian plum, clam juice, red wine, water, cilantro, red hot pepper sauce, salt

Taken from recipeland.com/recipe/v/zarzuela-40735 (may not work)