Recipe courtesy of Gloria Estefan

Zaruela de Mariscos

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 2 servings
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1/2 cup olive oil

3 ounces garlic, minced

1 Spanish onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 ounce seafood base

1 cup white wine

1 cup tomato sauce

2 ounces ketchup

2 ounces steak sauce, such as A-1

6 calamari rings

6 clams

6 mussels

6 bay scallops

6 shrimp, 16-20 count, peeled and deveined, tails on

Four 4-ounce basa fillets

Two 6-ounce lobster tails

1 ounce cornstarch

French bread, sliced on a biased, for dipping


  1. Heat the olive oil in a stock pot until almost smoking. Add the garlic, onions and bell peppers and saute until translucent. Add the seafood base, and then pour in the wine to deglaze. Stir in the tomato sauce, ketchup and steak sauce. Add the calamari, clams, mussels, scallops, shrimp, basa and lobster and bring to a simmer. Simmer for 5 minutes, then stir in the cornstarch and simmer 5 minutes longer. Serve with bread.