Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. 1 Leek - cleaned, and (medium) Sliced in

  2. 1/4" half-moons

  3. 4 Garlic cloves - thinly sliced

  4. 6 tablespoons 90ml Virgin olive oil

  5. 1 tablespoon 15ml Crushed red chilies

  6. 1 cup 237ml Sicilian green olives

  7. 1 cup 62g / 2 1/5oz Chopped fresh tomatoes

  8. 8 cups 500g / 17oz Cherrystone clams (large)

  9. 8 Mussels

  10. 8 Gulf prawns - peeled, deveined

  11. 1 1/2 cups 355ml Couscous

  12. 2 cups 474ml Fish stock or clam juice

  13. 2 cups 474ml White wine

  14. 1 cup 237ml Calamari Salt - to taste Freshly-ground black pepper - to taste

  15. 2 Italian parsley - finely chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large casserole suitable for serving, saute over medium heat leek and garlic in virgin olive oil until very soft, about 8 minutes. Add chilies, olives, tomatoes, clams, mussels and prawns and couscous and stir to mix with leeks and garlic. Add fish stock and wine and bring to a boil. Cover. Cook 3 minutes, remove cover and stir to mix well. Add calamari and continue to cook uncovered until calamari is cooked but still tender (about 3 to 4 minutes). Season with salt and pepper and stir in parsley. Pour into warmed serving dish and serve. This recipe yields 4 main course servings.

Comments

882,796
Send feedback