Venezuelan Mariscada (Seafood Platter)

Ingredients

While the French Plateau de fruits de mer focuses on a variety of raw and cooked shellfish, Mariscada Venezolana adapts the concept by incorporating the bold flavors and spices of Venezuelan cuisine. The dish is transformed into a cooked seafood platter, featuring a tomato-based broth infused with aromatic spices, which is not typically found in the French version. We alse have the original recipe for Plateau de fruits de mer, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 500g (1.1 lb) crab legs 500g (1.1 lb) crab legs
• 500g (1.1 lb) mussels, cleaned and debearded 500g (1.1 lb) mussels, cleaned and debearded
• 500g (1.1 lb) clams, scrubbed 500g (1.1 lb) clams, scrubbed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 cup fish or seafood stock 1 cup fish or seafood stock
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 15g (Sugars: 5g)
• Protein: 45g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the diced tomatoes, tomato paste, cumin, paprika, dried oregano, and bay leaf to the pot. Stir well to combine the ingredients.
3. 3.
   Pour in the fish or seafood stock and bring the mixture to a simmer.
4. 4.
   Add the shrimp, crab legs, mussels, and clams to the pot. Season with salt and pepper to taste.
5. 5.
   Cover the pot and cook for about 10-15 minutes, or until the seafood is cooked through and the shells of the mussels and clams have opened.
6. 6.
   Remove the bay leaf from the pot and discard.
7. 7.
   Serve the Mariscada Venezolana in large bowls, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove the digestive tract. This can be done by making a shallow cut along the back of the shrimp and removing the dark vein.
• Crab legs — If using frozen crab legs, thaw them in the refrigerator overnight before cooking.
• Mussels and clams — Before cooking, discard any mussels or clams with cracked shells or that do not close when tapped. After cooking, discard any mussels or clams that have not opened.

Tips & Tricks

• For an extra kick of heat, add a diced jalapeño or a pinch of cayenne pepper to the broth.
• Serve the Mariscada Venezolana with a squeeze of fresh lime juice for a burst of citrus flavor.
• Customize the seafood selection based on your preferences and availability. You can add scallops, squid, or any other seafood you enjoy.
• Don't forget to provide a bowl for the discarded shells, as this dish requires some hands-on eating.
• Make sure to have plenty of crusty bread on hand to soak up the flavorful broth.

Serving advice

Serve the Mariscada Venezolana in large bowls, allowing each person to enjoy the seafood and broth together. Accompany the dish with a side of white rice or arepas to complete the meal.

Presentation advice

Garnish the Mariscada Venezolana with a sprinkle of fresh cilantro or parsley to add a pop of color. Serve the dish in vibrant, ceramic bowls to showcase the vibrant colors of the seafood and broth.