Fuego
3 Tablespoons Olive Oil (divided)
½ Cup Onion – Yellow or White
2 teaspoons minced or chopped garlic (to taste)
2 T Tio Ernesto’s Sazon Cubano Fuego (more or less to taste)
28 ounce can San Marzano Whole tomatoes pureed
2 Tablespoons butter
12 ounces linguine
½ Pound Shrimp peeled and deveined
½ Pound Sea Scallops
½ Mussels scrubbed and debearded
2 Tablespoons parsley chopped for garnish
Ingredients
Heat 2 Tablespoons olive oil in a large pan over medium heat.
Add the onions and cook for 4-5 minutes until softened
Add the garlic and cook for 1 more minute
Stir in the pureed San Marzano tomatoes and Tio Ernesto’s Fuego
Bring to a simmer and cook for 20 minutes or until the sauce starts to thicken
Stir in the butter and remove the sauce from the heat
Start cooking the pasta in a large pot of water now
When complete drain the pasta reserving ¾ C of the pasta cooking liquid
Heat the remaining Tablespoon of olive oil in a large pan over high heat
Season the scallops with Tio Ernesto’s Fuego then add them to the pan
Make sure the pan gets hot to ensure a good sear
Cook the scallops 1-2 minutes until seared, brown and opaque
Remove from the pan
Season the Shrimp with Tio Ernesto’s Fuego then add to the pan
Cook 3-4 minutes until pink and opaque
Remove from the pan
Pour the reserved pasta water into the pan, and bring to a simmer
Add the mussels and cover
Cook for 4-6 minutes or until mussels are opened
Discard those which do not open
Combine Sauce, Pasta, Scallops and Shrimp into a bowl and toss
Place mussels on top for presentation
Garnish with Parsley
Instructions:
Combine all ingredients and whisk until they are well mixed.
Place the marinade and thighs into a gallon Ziploc bag, squeeze out the air out & set in the refrigerator for at least 2 hours.
Grill or Bake for ~30 minutes