Glenn Lindgren: This is a common mistake in Cuban restaurants. An enchilado is a delicious stew. Some of the best are made with fish and seafood.
Jorge Castillo: This one is best made with Florida lobsters, scallops, and shrimp. Or just use shrimp only to make enchilado de camarones!
The delightfully decadent seafood dish that doesn't include a single tortilla -- because it's Cuban!
INGREDIENTS:4 tablespoons olive oil
Add the garlic and fry an additional minute or two. Add the tomatoes, cumin, wine, salt and pepper.
Bring to a boil, reduce heat and simmer, uncovered for about 15 minutes.
Meanwhile, fry the chorizo in a little olive oil in a frying pan until the oil turns orange. Remove the chorizo, keep the oil and sauté the seafood in small batches (don't crowd the pan!) until the shrimp are bright and lobster tail chunks are bright pink, the scallops firm and white. Keep the seafood warm until you are done sautéing all of it.
If you are using mussels, steam them in a pan of water, stock, or wine (using as little liquid as possible) until they open.
Add the seafood to the pan of vegetables and sauce. Stir gently, adjust seasonings as necessary.
Simmer for two or three minutes only to meld the flavors. (You can add the cooked chorizo chunks to the dish, or just snack on them while you're cooking as we do!)
Remove from the heat, sprinkle with fresh cilantro, and serve over rice.
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