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Ingredients
1 medium onion, chopped
2 tablespoons olive oil
½ cup diced smoked ham
1 tablespoon chopped fresh oregano
2 cups chicken stock
⅔ cup ketchup (preferred) or tomato purée
½ cup heavy or whipping cream
1 teaspoon Tabasco or other hot-pepper sauce
¾ pound large shrimp, shelled and deveined
¾ pound squid, cleaned, bodies cut into rings
¾ pound cooked lobster meat, cut into chunks
Salt to taste
4 cups cooked rice
Nutritional analysis per serving (4 servings)
61 grams carbs; 486 milligrams cholesterol; 675 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 21 grams fat; 2 grams fiber; 1555 milligrams sodium; 58 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sauté onion in 1 tablespoon of the olive oil until tender.
- Step 2
In a large saucepan, heat the remaining tablespoon of oil over medium heat. Add the onions, ham and oregano; cover and cook until the mixture is fragrant, about 3 minutes. Stir in the stock, ketchup, cream and Tabasco and bring to a boil. Immediately add the shrimp, squid and lobster. Return just to a boil, then simmer 2 minutes, or until the shrimp are pink. Season with salt to taste. Serve immediately with the rice.
Private Notes
Comments
Clams in shell - a must
Has anyone tried cooking this in a cataplana (the two-sided, hinged copper Portuguese cooking vessel, kind of a prototype pressure cooker)? Seems like it ought to be possible...
I have a Cataplana and have made things very similar to this in it. Can confirm it 100% would work.
Easy and absolutely delicious. We usually swap the lobster for monk fish, which is less expensive, or scallops if they’re on sale. Otherwise follow the recipe exactly. Been making it for years!