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Mariscada en Salsa Verde (Mixed Seafood in Green Sauce) and Travel Talk

November 27, 2013 by Joan Nova in Fish/Seafood, Rice/Risotto, Spanish/Tapas, Travel | 19 Comments

Spain and Portugal have been on my mind  a lot lately.

Let me ‘splain you.

A while ago I ‘liked’ the Spanish Immigrants in the U.S. facebook page and have been enjoying their posts and communicating with them.

Concurrently, for the past few months, I’ve been working on a 2014 itinerary for my travel group. It’s finally settled and we’ll be spending 3 nights in Bilbao (with a side trip to San Sebastian), 4 nights in Lisbon and 3 nights in Algarve in May. Well, it was supposed to be 3 nights in Algarve but Iberia changed their schedule which necessitates our spending our last night in Seville. Not too much of a hardship.

Then my friend, Norma, announced she was going to Spain and Portugal too. Different cities and different time but we’ve been chit-chatting about our respective trips.

Wait. There’s more.

The other day when I went to my local Total Wines to stock up for the holiday, I found myself in the Portugal aisle and decided to pick up a bottle of Vinho Verde, a wine I enjoy for its effervescence and lightness. Plus, I have to start acquainting myself with the various labels for my stay in Portugal. It’s my homework.

Additionally, last week I hosted a tapas party for a few friends and family which was a great success although not recorded here. I only wore 2 hats that night, chef and hostess. I took the night off from photography and blogging!

So, it was only logical that this morning when my thoughts went to Mariscada en Salsa Verde, a dish that is popular in both countries, I just couldn’t wait till next May to eat it.

Here’s the version I created today.

Seafood in Green Sauce (Mariscada en Salsa Verde)
An herby and garlicky sauce with seafood.
  • assorted seafood (shrimp, calamari, clams)
  • rice
  • parsley
  • watercress
  • garlic
  • lemon juice
  • salt
  • olive oil
How To
  1. Make sauce by blending parsley with garlic and olive oil to emulsify.
  2. Season with salt and fresh lemon juice.
  3. Pan sear seafood on high and set aside.
  4. Put sauce in oven-proof casserole, add seafood, and clams open side down.
  5. Cover and bake at 350 degrees for 10-15 minutes till clams open.
  6. Serve over cooked short-grain rice.
1. I used blend of parsley and watercress because I wanted the peppery flavor. 2. Many recipes call for a little flour in the sauce to make it thick. I prefer the natural thickness achieved by blending with oil. 3. Use more garlic than you think you need and make extra sauce -- it's supposed to be wet.


NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. I’m already tired of Thanksgiving food and would love this seafood dish this weekend. I’m ready for flavors beyond pumpkin. Your trip sounds fabulous.
    angela@spinachtiger recently posted..Two Ways to Make Homemade Southern Sweet Potato PieMy Profile

  2. bellini says:

    Your trip sound amazing Joan. With one friend just coming back from Venice and another heading to Paris and Spain for 3 months my feet are getting rather itchy!!!

  3. Sounds like a fantastic trip. How great if Norma meets up with you as well. I do wish you were heading with me to Morocco, though. ;-)
    Another great recipe. Simple, clean flavors. I can almost taste the bread as I sop up the juices.
    Victoria of Flavors of the Sun recently posted..Baked Halibut with Chermoula and Pistachio CouscousMy Profile

  4. As usual, the recipe and photos are fantastic. I would love to go to Spain and Portugal. Photo and food heaven :-)
    Brenda Benoit recently posted..Breakfast at Serafina in South BeachMy Profile

  5. Just give a piece of bread. Everything looks so inviting.

  6. Adri says:

    This is beautiful. Kudos to you.

  7. Penny says:

    Looks wonderful. I have wanderlust too. Thinking of our next trip to Paris, whenever that may be. We may spend some time in the States next summer. New York and DC are calling. Happy holidays Joan.
    Penny recently posted..Broccoli Corn Casserole for the HolidaysMy Profile

  8. Erica says:

    This dish sounds simple and full of flavor,Joan!The trip sounds wonderful! I would love to visit Spain one day!
    Erica recently posted..Aguardiente Sour (Orange and Aguardiente Cocktail)My Profile

  9. Marie says:

    Sounds like another great trip Joan, I would love to go to Spain one day, drink lots of wine and eat seafood in green sauce!
    Marie recently posted..Garlicky Mussels with FregolaMy Profile

  10. Good thing you didn’t wait till May…….this is a feast of connections….which I LOVE.

    The plan sounds exciting, and I’m glad this is….as a precursor! Delicioso. Or is that Italian?
    Kitchen Butterfly recently posted..Weekend Wonders: Whisks AllsortsMy Profile

  11. sippitysup says:

    I think (hope!) Portugal is on my list this year too. I went in the 1980s but I bet a lot has changed (but I hope not too much). GREG
    sippitysup recently posted..The Table Set Holiday Feast VideoMy Profile

    • Joan Nova says:

      I was in Lisbon and Madeira Island in the early 90s. I, too, am expecting a new appreciation. Whether or not Portugal has changed, i know I have. It’s always a new experience.

  12. Penny says:

    Sounds like a wonderful trip Joan. Planning is half the fun. I need to start planning a trip for 2014. Your seafood looks marvelous. Happy Holidays.
    Penny recently posted..Cauliflower GratinMy Profile

  13. Jonny says:

    what coincidence! we we were planning a trip to Spain and Portugal ourselves only the other day. that we have no chance of going anywhere in 2014 because we have a new baby is the principal difference between your plans and ours. so, if you’d just like to send us that dinner over, we won’t be so jealous of you.
    Jonny recently posted..Moving Forward, Plov-ing AheadMy Profile

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