👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

   💡 プロのコツ: Do not brown the garlic.
2. 2

   Stir in the diced tomatoes, white wine, fish stock (or clam juice), saffron threads, bay leaf, and oregano. Season with salt and pepper to taste. Bring the mixture to a simmer.

3. 3

   Add the shrimp, clams, scallops, squid, and mussels to the pot. Stir gently to combine.

   💡 プロのコツ: Ensure all seafood is submerged in the liquid.
4. 4

   Cover the pot and simmer for about 10-15 minutes, or until the shellfish have opened and the seafood is cooked through. Discard any unopened shellfish.

   💡 プロのコツ: Cooking time may vary depending on the size of the seafood.
5. 5

   Remove the bay leaf. Ladle the cazuela de mariscos into bowls and garnish with fresh chopped parsley.

   💡 プロのコツ: Serve immediately with crusty bread for dipping.