Serves: 6
Total Calories: 109

SAUCE
1 tablespoon olive oil
1 , large green bell pepper, , finely chopped
1/2 medium white onion, finely chopped
1 medium carrot, peeled and diced (1/4 inch)
1 pound plum tomato, cored and chopped
3 cloves garlic (medium), thinly sliced
1/4 teaspoon crushed saffron threads
1/2 teaspoon salt

SEAFOOD
3 tablespoons olive oil
12 large shrimp (about 3/4 pound), peeled and deveined
12 oysters or sea scallops, to suit your preference
1/3 pound prepared squid rings, fresh or frozen
salt and freshly ground pepper, to taste

1. To prepare the sauce, heat the oil in a large skillet. Add the pepper, onion and carrot and cook over medium-low heat, stirring, 5 minutes. Remove from the heat and reserve in the pan.

2. In a blender, purée the tomatoes, garlic, and saffron until smooth. Press the mixture through a strainer into the pan with the peppers, then discard the pulp. Add the salt and return to medium-low heat. Simmer, uncovered, until the vegetables are tender, about 5 minutes.

3. To prepare the seafood: in another large skillet, heat the oil over medium heat and cook the shrimp, stirring, until pink and curled, about 2 to 3 minutes. Using a slotted spoon, transfer the shrimp to the pan with the peppers.

4. In the same skillet used to cook the shrimp, cook the oysters (or scallops), turning once, until lightly browned and just cooked through, 2 to 3 minutes. Transfer to the pan with the shrimp and peppers.

5. In the same skillet used to cook the shrimp and oysters, cook the squid, stirring, until just cooked, about 1 minute. Add to the other ingredients. Reheat, stirring frequently, until completely heated through, 3 to 4 minutes. Season with salt and pepper. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 109
Calories from Fat: 80

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