Originally posted by capt. mike
I think I have the basics from memory : large prawns prepped, diced toms, onion, celery, some garlic, spices etc and top with a full bodied hot sauce
shaken over then live squeezes to taste.
any one have better or corrections? also want to make campenchana. Using fresh Ostiones, almejas, sea snails, pulpo and octopus.
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