Spanish Seafood Filling (For Pie Crust-Style Pastry)
| Yield: | 1 Servings |
| Categories: | Spanish, Seafood |
| PASTRY | ||
| 3 | c | Unbleached flour |
| 1/2 | ts | Salt |
| 1 | c | Lard (or shortening) |
| 3/4 | c | Cold water |
| 1 | tb | Lemon juice or vinegar |
| 2 | Egg yolks | |
| FILLING | ||
| 4 | tb | Olive oil |
| 2 | Onions, finely chopped | |
| 2 | Cloves garlic, minced | |
| 1 | Green Bell pepper, finely chopped | |
| 1 | Red pepper, finely chopped | |
| 1 | Bay leaf | |
| 2 | Tomatoes, skinned, seeded and finely chopped | |
| 1/2 | lb | Tiny bay scallops |
| 1/2 | lb | Medium shrimp, shelled and chopped |
| 2 | tb | Minced anchovy |
| 2 | tb | Minced parsley |
| 1/4 | ts | Finely minced lemon zest |
| Salt and freshly ground pepper |
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