Three Guys From Miami: Cuban and Spanish Food Recipes
Raúl Musibay: We get this one all of the time: "Hey Three Guys! I ordered the enchiladas just like I always do at the local Taco Bell, but all I got was a bowl of fish stew."

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!

Seafood Creole - Enchilado de Mariscos

Seafood Creole -- Enchilado de Mariscos

By Three Guys From Miami

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings

The delightfully decadent seafood dish that doesn't include a single tortilla -- because it's Cuban!


4 tablespoons olive oil
4 tablespoons butter
1 medium green pepper, chopped
1 large onion chopped
1 cup chopped celery
5 cloves garlic, minced
6 medium ripe Roma tomatoes, peeled and chopped
2 teaspoons cumin
1/4 cup white wine
1/4 cup water
1/4 cup tomato juice
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 links Spanish chorizo, diced
2 tablespoons olive oil for sautéing
1 pound shrimp, peeled and deveined
1 pound scallops
4 lobster tails, shell on, chopped in quarters
8 mussels (optional)
1/4 cup fresh cilantro chopped
In a large pan, melt the butter with the oil on medium heat. Add the green pepper, onion, and celery and sauté until the onion and celery are tender.

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.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.



This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.


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The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
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Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

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