2 tablespoons olive oil
1 cup diced onion
1 cup grated red bell pepper (grated on the large holes)
2 pounds raw shrimp, cleaned and deveined
1 pound raw squid rings, cleaned
1 pound piangua or clams, cleaned
1 pound raw conch pieces or oysters
1 fish bouillon cubes
2 tablespoons garlic paste
1 teaspoon color or Saz n Goya with Saffron
1 teaspoons salt
1 teaspoon pepper
4 cups coconut milk
2 cups milk
4 tablespoons flour
1 cup white wine
1 tablespoons minced cilantro
1 tablespoon minced parsley
In a large, heavy pot or caldero over medium-low heat, place the oil, onion, red pepper, seafood, bouillon cubes, garlic, color or saffron, salt, and pepper.
Cook for 12 minutes.
Mix the coconut milk, milk and flour together to a smooth consistency.
Add them to the pot; simmer over low heat for 15 minutes more.
Add the wine and simmer for 15 minutes.
Sprinkle with cilantro and parsley and serve.