👨‍🍳 조리법

1. 1

   Heat about 2 inches of olive oil in a deep skillet or pot over medium-high heat to 350°F (175°C).

   💡 전문가 팁: Use a thermometer to ensure the oil is at the correct temperature.
2. 2

   Fry the green plantain chunks in batches until golden brown and tender, about 5-7 minutes per batch. Drain on paper towels.

3. 3

   In a pilón (mortar and pestle) or a large bowl, mash the fried plantains with minced garlic, olive oil, salt, and pepper until well combined and slightly chunky.

   💡 전문가 팁: Work in batches if necessary. The mixture should be firm enough to shape.
4. 4

   Divide the mashed plantain mixture into 4 portions and shape each into a bowl or cup-like form. Set aside.

5. 5

   In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add half of the minced garlic and sauté until fragrant.

6. 6

   Add the shrimp and calamari to the skillet and cook for 2-3 minutes until they start to turn pink. Add the mussels and cook until they open, about 3-5 minutes.

   💡 전문가 팁: Discard any mussels that do not open.
7. 7

   Pour in the white wine and let it simmer for 2 minutes to deglaze. Add the diced tomatoes and chicken broth. Stir in chopped cilantro and parsley.

8. 8

   Season the seafood mixture with salt and pepper to taste. Stir in the butter until melted and the sauce has thickened slightly.

   💡 전문가 팁: The sauce should be flavorful and coat the seafood.
9. 9

   Carefully spoon the seafood mixture into the mofongo cups.

10. 10

    Serve immediately, with any extra seafood sauce drizzled over the top.

    💡 전문가 팁: Mofongo is best enjoyed fresh.