Spanish Seafood Paella

Ingredients
⅓ cup olive oil
1 large onion finely diced
2 garlic cloves minced
2 medium tomatoes peeled and diced
1.5 teaspoons sweet paprika such as Pimentón de la Vera (dulce)
1 pinch saffron thread
2 large squid cleaned and sliced into ¼-inch rings (tentacles not used in this dish)
2 cups short grain rice such as Bomba or Calasparra
1 cup white wine
3 cups seafood stock
12 prawns or jumbo shrimp shells on, if possible, for extra flavor
12 mussels
Instructions
1. Bring the white wine and seafood stock to a simmer in a large saucepan over high heat. Add a
pinch of saffron threads and keep gently simmering over low heat.
2. Put a large, shallow frying pan (such as a 10-inch cast iron skillet or 16-inch paella) over medium-
high heat and add the olive oil. When hot, add the onion to the pan and sauté until translucent,
stirring frequently.
3. Add the garlic and cook until fragrant, about 1-2 minutes. Before it starts to brown, stir in the
tomato, paprika, and a pinch of salt. Continue to cook, stirring occasionally, until the tomatoes are
reduced and the oil is sizzling.
4. Gently add the squid to the pan and stir to coat in the tomato mixture. Sauté for about a minute
to give some color to the squid.
5. Next, stir in the rice and cook for 1 minute, then spread the rice evenly across the pan. If it looks
like a thin layer, don't worry; it will puff up as it absorbs the liquid.
6. Pour in the simmering wine mixture all at once, then reduce the heat to low, and cook, without
stirring, for 10 minutes. Carefully lay the prawns/shrimp in a circle on top of the rice and cook for
a further 10 minutes, turning the shrimp over as they start to turn pink. If the rice starts to dry out
before the shrimp is cooked, you can top it up with a bit hotter stock, half a cup at a time.
7. Meanwhile, steam the mussels. Place them in a half-inch of simmering water in a large skillet with
a tight-fitting lid. They are cooked when the shells open; be sure to discard any that stay closed.
Once the mussels are cooked, arrange them decoratively on the paella.
8. When the stock in the paella fully evaporates, you will hear a faint crackling from the bottom of
the pan as the socarrat starts to form. If you do not hear anything, you can raise the heat to
medium for a short burst.
9. Remove the paella from the heat and cover it with a tea towel for 3 minutes to let it rest. Uncover
and serve from the pan with lemon wedges on the side.
SEAFOOD PASTA
INGREDIENTS

3 tablespoons olive oil divided use

1/2 cup onion finely chopped

2 teaspoons garlic minced

1/4 teaspoon crushed red pepper flakes optional

28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor

salt and pepper to taste

2 tablespoons butter

12 ounces spaghetti or other long pasta

1/2 pound shrimp peeled and deveined, leave tails on if desired for nicer presentation

1/2 pound sea scallops

1/2 pound clams scrubbed

1/2 pound mussels scrubbed and de-bearded

2 tablespoons parsley chopped

Heat 2 tablespoons of the olive oil in a large pan over medium heat. Add the onions and cook for 4-5
minutes or until softened. Add the garlic and cook for 1 more minute.

Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to
taste.

Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the butter,
then remove the sauce from the heat.

While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package
directions.

Drain the pasta, reserving 3/4 cup of the pasta cooking liquid.

Heat the remaining tablespoon of olive oil in a large pan over high heat. Season the scallops with salt
and pepper, then add them to the pan.

Cook the scallops for 1-2 minutes per side or until browned and opaque.

Remove the scallops from the pan. Season the shrimp with salt and pepper and add them to the pan.
Cook for 3-4 minutes or until pink and opaque.

Remove the shrimp from the pan. Place the clams and mussels in the pan, along with the reserved pasta
water. Bring to a simmer.
Cover and cook for 4-6 minutes or until clams and mussels have opened. Discard any shells that did not
open.

Add the shrimp and scallops back to the pan along with the tomato sauce and spaghetti. Toss to coat
everything with the sauce.

Sprinkle with parsley, then serve.

Seafood Chowder
Ingredients
1 (8 ounce) container fat free cream cheese
1 ½ cups fat free milk
2 cloves garlic, minced
1 (23 ounce) can fat free condensed cream of mushroom soup
1 (15.25 ounce) can whole kernel corn, undrained
1 ½ cups chopped potatoes
1 cup chopped green onions
1 cup sliced carrots
1 teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ pound shrimp
½ pound bay scallops
½ pound crabmeat
½ pound calamari tubes
1 (6.5 ounce) can chopped clams

Directions
• Combine cream cheese, 1/2 cup milk, and garlic in a large pot over low heat; cook and
stir until blended, about 3 minutes. Mix in condensed soup, undrained corn, remaining 1
cup milk, potatoes, green onions, carrots, parsley, black pepper, and cayenne pepper.
Cook for 25 minutes at a simmer; do not boil.
• Add shrimp, scallops, crab, calamari, and clams; cook until seafood is opaque, about 10
minutes.

SEAFOOD MIX STIR FRY

INGREDIENTS:
16oz Frozen Seafood Mix

8oz Mushrooms, roughly chopped

3 Baby Bok Choy, roughly chopped, greens and stalks seperated

1 Red Bell Pepper, roughly chopped

1/2 Red Onion, sliced

1 Tbsp Minced Garlic

1 Tbsp MInced Ginger

1/4 cup soy sauce

2 Tbsp Eel Sauce

1 Tbsp Chili Oil

2 Tbsp Cilantro, chopped

1 Lime

2 Tbsp Vegetable Oil

DIRECTIONS:

1) In a large wok or skillet over high heat, add vegetable oil. Once just starting to smoke, add in the

bok choy stalks, onion, bell pepper, and mushrooms and stir fry until bok choy starts to become

tender

2) Add garlic and ginger and stir to combine

3) Add seafood mix and cook until just about cooked through, approximately 2-3 minutes

4) Add bok choy greens, soy sauce, eel sauce, and chili oil and cook until sauce reduces to desired

consistancy, approximately 1-3 minutes

5) Finish with cilantro and a squeeze of fresh lime juice

Seafood Risotto
1/2 cup minced shallots
1 cup (210 grams) arborio or carnaroli rice
1 clove garlic, minced
2/3 cup dry white wine
1 teaspoon finely grated lemon zest, optional
1/2 teaspoon fine salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 pound bay scallops or sea scallops, quartered
1/2 pound medium to large shrimp, peeled and deveined
1 pound raw mussels, cooked and shucked
1/3 cup grated Parmesan cheese, plus more for serving
2 tablespoons finely chopped fresh parsley, more for garnish, if desired
1 tablespoon finely chopped fresh chives, for garnish, optional

Steps to Make It
Put the seafood stock in a medium saucepan and bring to a low simmer. Keep warm.
Melt 2 tablespoons of butter in a large saucepan or sauté pan over medium heat. Add the
shallots and cook until soft, 4 to 5 minutes.
Add the rice and garlic to the pan and cook, stirring constantly, until the rice begins to toast
and the garlic is fragrant, about 1 minute.
Add the wine and continue to cook, stirring frequently, until it is mostly absorbed.
Add about 1 cup of the seafood stock and continue to cook, stirring constantly, until it is
nearly absorbed. Continue adding stock, about 1/2 cup or ladleful at a time, stirring constantly
until each addition is nearly absorbed.
When the rice is al dente and creamy, add the lemon zest, if using, and season to taste with
salt and pepper.
Add the scallops and shrimp to the rice mixture. Continue to cook, stirring frequently, until
the seafood is cooked through.
Fold in the cooked mussels, Parmesan cheese, the remaining 1 tablespoon of butter, and the
parsley. Continue to cook until hot.
Serve with a garnish of chives, if using, or more parsley, and extra Parmesan cheese, if
desired.