Empanada With Stewed Seafood

Preparation:

Preparation: Sift the flour into a bowl, arranging it in a fountain, form a hollow in the center and place the crumbled brewer's yeast in it. Melt it with warm milk, mix it with a little flour and let the dough rise for a quarter of an hour. In another bowl, mix the softened butter with the lightly beaten egg and a teaspoon of salt, then incorporate the mixture into the leavened dough. Work the latter together with the rest of the flour, until you obtain a smooth and homogeneous dough. Clean the calamari and cut them into small pieces. Put the mussels in a pan and let them open over high heat with the container covered, finally remove the shells that have remained closed and shell the others. Remove the innards from the scampi tails and shell them too. Heat the olive oil in a pan and brown the onion brunoise and minced garlic for 5 minutes over moderate heat. Then add the diced peppers, the peeled tomatoes and the chopped chillies, finally season with the necessary salt and sweet paprika. Add the calamari and cook over a moderately high heat for 3-4 minutes. Also add the mussels and the scampi tails, pour in the red wine and cook for another 3-4 minutes. Finally sprinkle with the chopped herbs. Roll out half of the dough and use the dough obtained to line a 26 cm diameter pan, greased with butter. Distribute the prepared filling on the dough, level it well, then cover it with the second piece of dough, also rolled out. Press the edges to seal the two sheets, then knead the scraps of dough, roll them out on the pastry board and cut many strips. Arrange them in a grid on the surface of the cake, brush this with the beaten egg yolk and sprinkle with salt and pepper. Bake the empanada in the preheated oven (220 degrees) for 30-35 minutes. Serve it hot or slightly warm.