Mrs. Parra is a great cook. I have had many of her tasty Colombian treats and her salsa will rock your world. So this past weekend William was going to prepare her a birthday dinner! Not one to sit by, I jumped in and helped make the dinner. I wanted to do a Cioppino, an old San Francisco treat. It's a seafood stew with a bit of a spice. Now it was a Sunday and my seafood market was closed, so I had to make due with my secondary market, which isn't bad, but we pulled it off. The original plan was for a linguine with white clam sauce, but this is a family that likes a bold flavor, so I did a pasta dish and topped it with my version cioppino.
It turned out pretty spicy and pretty tasty!!!
I cooked the pasta and set it aside. Then I sauteed garlic in oil with some halved grape tomatoes. When the garlic softened I added clams in their shell. To that I added a splash of white wine to help steam the clams open. The boiling wine opened the clams and released their broth, the smell was intoxicating, if I may say so myself. To be honest I was drinking wine, so it could have been the wine. When the clams started to open, I added mussels and let them open. When the mussels opened, I added the shrimp and a minute later I added the squid. The reason for the layered cooking is so that nothing cooks too long. If the squid go with the clams, they will be done too early and then be way too tough.
When it was all done I added the pasta on top and reheated it. Then I dumped it all together and served a cioppino ala B.I.S.Co.
Happy Birthday Mrs. Parra.