{"id":2395,"date":"2021-05-09T06:34:35","date_gmt":"2021-05-09T06:34:35","guid":{"rendered":"https:\/\/wizfoodz.com\/?p=2395"},"modified":"2023-02-06T17:56:33","modified_gmt":"2023-02-06T17:56:33","slug":"how-to-make-mariscada-just-like-the-spaniards","status":"publish","type":"post","link":"https:\/\/wizfoodz.com\/how-to-make-mariscada-just-like-the-spaniards\/","title":{"rendered":"How to make mariscada just like the Spaniards"},"content":{"rendered":"\n

The Spanish have their seafood figured out. \u201cWe know you love shrimp and prawns and crabs,\u201d they say. \u201cBut what about a whole plate piled high with a mountain of seafood?\u201d The Spanish dish mariscada<\/em> is just that\u2014an appetizing avalanche of seafood-y goodness. In this article, we\u2019ll be talking about what mariscada is, and a few different ways you can make it at home.<\/p>\n\n\n\n

What is mariscada?<\/strong><\/h2>\n\n\n\n

Mariscada was first served to hungry diners in Spain. The coastal region of Galicia is particularly fond of this dish. But the lovely aroma must have wafted across borders and seas because you can find savvy seafood enthusiasts feasting on mariscada in Portugal and even Mexico.<\/p>\n\n\n\n

As for the name (rolls off your tongue, doesn\u2019t it?), \u201cmariscada\u201d literally means \u201cseafood platter\u201d in Spanish.<\/p>\n\n\n\n

A rather broad term, isn\u2019t it? Because of this ambiguity, many culinary experimenters have come up with their own interpretations of what to include on said seafood platter. But at its core, if you order mariscada from a Spanish restaurante<\/em>, you can expect a plate of all kinds of roasted or cooked seafood.<\/p>\n\n\n\n

Enough history and etymology, though. Let\u2019s dive into the waters and see how to make mariscada at home.<\/p>\n\n\n\n

How to make mariscada at home<\/strong><\/h3>\n\n\n\n

Remember how we said mariscada doesn\u2019t have one exact interpretation? That\u2019s why we\u2019ll give you not one, but two<\/em> ways to make this seafood sensation!<\/p>\n\n\n\n

Recipe #1 \u2013 Simple mariscada.<\/strong><\/p>\n\n\n\n

This is as close to the traditional seafood platter as you can get. Want to eat as the Spaniards do on the Galician coast? This is the recipe for you.<\/p>\n\n\n\n

Preparation time: 20 minutes<\/strong><\/p>\n\n\n\n

Ingredients<\/strong><\/h3>\n\n\n\n
    \n
  • \u00bc cup plus 2 tablespoons olive oil<\/li>\n\n\n\n
  • \u00bc cup plus 2 tablespoons finely chopped white onion<\/li>\n\n\n\n
  • 2 teaspoons minced garlic<\/li>\n\n\n\n
  • \u00bd cup finely chopped flat-leaf parsley<\/li>\n\n\n\n
  • 6 littleneck clams, washed<\/li>\n\n\n\n
  • 3 tablespoons flour<\/li>\n\n\n\n
  • 6 mussels, washed<\/li>\n\n\n\n
  • 24 medium shrimp, peeled and deveined<\/li>\n\n\n\n
  • 12 bay scallops or 3 large sea scallops, quartered and tough muscle removed<\/li>\n\n\n\n
  • \u00bc cup dry sherry<\/li>\n\n\n\n
  • 2 cups clam juice or unsalted fish stock<\/li>\n\n\n\n
  • 2 cups asparagus juice from two 15-ounce cans of asparagus<\/li>\n\n\n\n
  • Salt to taste<\/li>\n<\/ul>\n\n\n\n

    Preparation instructions<\/strong><\/h2>\n\n\n\n
      \n
    1. Place a large pot over medium heat and add the oil.<\/li>\n\n\n\n
    2. Add the onion, garlic, parsley, and clams. Saut\u00e9 for 5 minutes.<\/li>\n\n\n\n
    3. Using a spoon, push the clams to one side, then sprinkle the flour into the base of the pot and stir. You should be left with a thin, smooth paste.<\/li>\n\n\n\n
    4. One at a time, add the mussels, shrimp, scallops, and sherry. Simmer until the sherry evaporates (about 3 minutes).<\/li>\n\n\n\n
    5. Pour in the clam juice or fish stock and the asparagus juice. Simmer until the mussels and clams are fully opened and the shrimp and scallops are opaque (about 5 minutes more).<\/li>\n\n\n\n
    6. Season to taste with salt.<\/li>\n<\/ol>\n\n\n\n

      For that authentic Spanish feel, serve in a pot and spooned over rice.<\/p>\n\n\n\n

      Recipe #2 \u2013 Portuguese style mariscada with rice.<\/strong><\/h2>\n\n\n\n

      Our simple mariscada eventually hopped the Spain-Portugal border and took on many forms in the new land. One such variation\u2014Portuguese-style mariscada with rice. Go for this recipe if you want the tummy-filling wholeness of rice but still want to crack into some succulent seafood.<\/p>\n\n\n\n

      Ingredients<\/strong><\/h3>\n\n\n\n
        \n
      • 3 ripe tomatoes<\/li>\n\n\n\n
      • 2 cloves of minced garlic<\/li>\n\n\n\n
      • 1 branch of Coriander leaves (finely chopped)<\/li>\n\n\n\n
      • 2 sliced onions<\/li>\n\n\n\n
      • \u00bd cup of oil<\/li>\n\n\n\n
      • \u00bd cup of white wine<\/li>\n\n\n\n
      • 1 chopped bell pepper<\/li>\n\n\n\n
      • 8 clams \u2013 medium<\/li>\n\n\n\n
      • 12 mussels<\/li>\n\n\n\n
      • 4 squid (cut in pieces)<\/li>\n\n\n\n
      • 2 lobster tails<\/li>\n\n\n\n
      • 12 large shrimps with heads<\/li>\n\n\n\n
      • juice of 1 lemon<\/li>\n\n\n\n
      • salt, pepper, paprika to taste<\/li>\n<\/ul>\n\n\n\n

        Preparation instructions<\/strong><\/h3>\n\n\n\n
          \n
        1. Put the olive oil in a saucepan and arrange the tomatoes, onions, and peppers in layers.<\/li>\n\n\n\n
        2. Add \u00bd of the chopped coriander, \u00bd cup of white wine, a little Portuguese paprika, and salt to taste.<\/li>\n\n\n\n
        3. Cover the pan over medium heat until it starts to boil. At that time, add the clams and allow them to cook for five minutes.<\/li>\n\n\n\n
        4. Then add the lobster tails, shrimp, and mussels. Increase heat slowly so that it does not retain a lot of liquid.<\/li>\n\n\n\n
        5. Let the clams and mussels open and uncover the pan. Keep checking the heat for another 10 minutes or until everything is cooked.<\/li>\n\n\n\n
        6. Add the other half of chopped coriander on top and the juice of a lemon. Serve with white rice.<\/li>\n<\/ol>\n\n\n\n

          Final thoughts<\/strong><\/h3>\n\n\n\n

          They say there\u2019s plenty of fish (and prawns and crabs and lobsters) in the sea.  Step on land, and you\u2019ll find there\u2019s plenty of ways to cook all of them!<\/p>\n\n\n\n

          We\u2019ve shown you two ways to prepare a mouth-watering mariscada platter. But these aren\u2019t the be-all, end-all of dishes. Just google \u201cmariscada recipes\u201d. You\u2019ll stumble across more preparations than you can pile on a platter.<\/p>\n\n\n\n

          One final thing. Mariscada isn\u2019t just a dish. It\u2019s an experience. You\u2019re meant to roll up your sleeves and dive in. You will <\/em>ruin your shirt\u2014but that\u2019s part of the fun. Seeing a mountain of seafood in front of you will tickle some primal part of your brain. Let your instincts run wild and enjoy your mariscada.<\/p>\n\n\n\n

          Let us know in the comments how your seafood adventure pans out!<\/p>\n","protected":false},"excerpt":{"rendered":"

          The Spanish have their seafood figured out. \u201cWe know you love shrimp and prawns and crabs,\u201d they say. \u201cBut what about a whole plate piled high with a mountain of seafood?\u201d The Spanish dish mariscada is just that\u2014an appetizing avalanche of seafood-y goodness. In this article, we\u2019ll be talking about what mariscada is, and a<\/p>\n","protected":false},"author":1,"featured_media":2417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[114],"tags":[526,517,525,514,519,498,510,505,515,502,509,488,484,516,492,495,513,500,522,493,508,504,520,518,511,501,494,521,506,497,524,523,503,512,496,499,489,507],"_links":{"self":[{"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/posts\/2395"}],"collection":[{"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/comments?post=2395"}],"version-history":[{"count":0,"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/posts\/2395\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/media\/2417"}],"wp:attachment":[{"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/media?parent=2395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/categories?post=2395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wizfoodz.com\/wp-json\/wp\/v2\/tags?post=2395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}