Shellfish Stew

INGREDIENTS

• 6 LARGE SHRIMPS, WHOLE 
• 6 SQUIDS, CUT IN TUBES
• 2 TABLESPOONS OF OLIVE OIL
• 1 TABLESPOON OF URUCUM
• 1 ONION, DICED
• 2 GARLIC CLOVES, MINCED
• 2 PEELED AND DESEEDED TOMATOES, CHOPPED
• 20 FREE BROWN MUSSELS
• 1½ TEACUPS OF CLEAN CRAB MEAT
• 4 OCTOPUS TENTACLES, SLICED AND COOKED
• JUICE OF 2 LIMES
• ½ BUNCH OF CORIANDER, CHOPPED
• ½ BUNCH OF GREEN ONIONS, CHOPPED
• SALT AND BLACK PEPPER TO TASTE

PREPARATION

Season the shrimp with the lime juice, salt, and black pepper. Heat up the olive oil and the urucum and first sear the shrimp, and then the squid; take out and set aside. In the same pot, braise the onion, garlic, and tomatoes. Add the mussels, crab, and octopus. Braise for a bit and add the squid, shrimp, and lime juice. Adjust seasoning and finish off with the chopped herbs.