Zarzuela

Ingredients

some avocado
1 clams well scrubbed
250 gr shrimp
210 gr fish fillet chunks
60 gr scallops
45 ml olive oil
180 gr onion
2 garlic
120 gr rice
14 gr parsley
300 gr italian tomatoes coarsely
350 ml clam juice
120 ml dry wine
240 ml water
18 gr cilantro
1 steam seafood separately until just
15 m inutes

Instructions

Mix seafood into rice, add cilantro and Tabasco, cover and cook on low heat an additional 10 minutes. Check seasoning, and salt and pepper to taste. Pour into shallow serving dish, top with avocado slices, dollops of sour cream, and spri gs of cilantro. Serve with lime wedges.