This is an impressive, yet easy, first course. It is typical of the kind of dish you might see in tapas bars in Spain.

Recipe by Cooking Light January 1996


Recipe Summary test

4 servings (serving size: 3 clams, 3 mussels, 3 shrimp, and 1/4 cup tomato mixture)


Ingredient Checklist


Instructions Checklist
  • Combine sherry and saffron; set aside. Coat a large skillet with cooking spray; add bell pepper, onion, ham, and garlic, and sauté 4 minutes. Add sherry mixture, tomatoes, almonds, salt, and pepper; bring to a boil. Add clams; cover, reduce heat, and simmer 3 minutes. Add mussels; cover and simmer 3 minutes. Add shrimp; cover and simmer an additional 5 minutes or until shells open. Discard any unopened shells. Sprinkle with parsley.


Nutrition Facts

93 calories; calories from fat 24%; fat 2.5g; saturated fat 0.3g; mono fat 0.9g; poly fat 0.6g; protein 11.1g; carbohydrates 6.5g; fiber 1.1g; cholesterol 54mg; iron 2.9mg; sodium 329mg; calcium 45mg.