Seafood Torte with Romesco Sauce


PRODUCTS USED IN RECIPE

6" Pressed
Seafood Torte with Romesco Sauce

Original Recipe Serves 3

INGREDIENTS

2 Tbsp.  Olive Oil  
1/3 cup Green Onion , chopped 
1 tsp. Chopped Garlic  
1 1/4 tsp. Fresh Oregano  
1/2 cup  Pimento  
2 tsp. Spanish Paprika  
12 oz.  Shrimp , peeled, cooked and chopped 
2 cups Lump Crab Meat  
1/3 cup Spanish Olive , sliced 
1 cup Shredded Manchego Cheese  
1/4 tsp.  Salt  
1 tsp. Black Pepper   
1/8 tsp.  Saffron  
9 Mission® 6" Heat Pressed Flour Tortillas (10400)  
1/2 cup  Oil , for frying 
1 batch Romesco Sauce  (see Related Recipe) 

DIRECTIONS

1.) In a large skillet over medium flame, heat the olive oil. Sauté the green onion, garlic, oregano, pimento and paprika for 3 minutes.

2.) Add the shrimp, crab, sliced olives, 1/3 cup cheese, salt, pepper and saffron. Sauté until heated through. Remove from heat and set aside for assembly.

3.) In a small skillet over medium heat, fry the Mission® flour tortillas, one at a time, in oil for 10 seconds to soften.

4.) To assemble the tortes: Dip 3 of the fried tortillas in the Romesco sauce. On an oven safe dish, layer one tortilla with approximately 1/3 cup of the seafood mixture and 2 tablespoons of Manchego cheese. Repeat twice more with another tortilla generously dipped in sauce, another layer of seafood mixture and cheese, giving a total of three layers.

5.) Bake for about 15 minutes at 350º F.

Recipe Using Same Product(s)

RELATED RECIPE

Romesco Sauce

Stay fresh! Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.