Mediterranean Seafood Medley Recipes

SEAFOOD MEDLEY IN GARLIC WINE SAUCE - RECIPE

Steps:

• Thaw and drain the seafood medley if frozen.
• Set aside until ready to cook.
• Set a heavy bottomed pan over medium heat. (I used my cast iron pan and it worked perfectly.)
• Add the olive oil and let it warm up.
• Add the garlic and lower the heat. Let the garlic cook but not fry for about 5 minutes. You do not want it to start turning brown or to burn or it will get bitter.
• After the garlic has cooked add the white wine and turn the heat back up to medium and reduce the wine by half.
• Add the lemon juice and Thai basil. Adjust the seasoning with salt and pepper.
• Add the seafood and cook just until the shrimp turn pink about 5 minutes.
• Carefully remove the cooked seafood and set aside. Let the broth in the pan continue to cook on low heat.
• Mix the softened butter with the flour to make a very thick paste for lack of a better word.
• Bring the pan sauce to a simmer and using a wire whisk take about a third of the butter/flour paste and quickly stir it into the sauce to thicken it.
• Do so twice more until all of the paste is absorbed.
• Add the sherry and cook for about a minute.
• Carefully add the cooked seafood back into the pan and stir gently.
• Lower the heat and cook for about a minute until it is warmed through.
• Serve the seafood and its sauce over the hot Jasmine rice with your vegetable of choice.

EASY SEAFOOD PAELLA RECIPE

Steps:

• In a large pot, bring 3 cups of water to a rolling boil. Add the lobster tails and let boil very briefly (1-2 minutes) until pink. Turn the heat off. Remove the lobster tails with a pair of tongs. Do not discard the lobster cooking water. When the lobster is cool enough to handle, remove the shell and cut into large chunks.
• In a large deep pan or cast iron skillet, heat 3 tbsp olive oil. Turn the heat to medium-high and add the chopped onions. Saute the onions for 2 minutes then add the rice, and cook for 3 more minutes, stirring regularly. Now add the chopped garlic and the lobster cooking water. Stir in the saffron and it's soaking liquid, paprika, cayenne pepper, aleppo pepper, and salt. Stir in the chopped tomatoes and green beans. Bring to a boil and let the liquid slightly reduce, then cover (with lid or tightly with foil) and cook on low heat for 20 minutes.
• Uncover and spread the shrimp over the rice, pushing it into the rice slightly. Add a little water if needed. Cover and cook for another 10 minutes or until the shrimp turns pink. Finally, add the cooked lobster chunks. When the lobster is warmed through, turn heat off. Garnish with parsley.
• Serve the paella hot with your favorite white wine.

MEDITERRANEAN SEAFOOD STEW

Steps:

• In a Dutch oven, saute onion in oil until tender. Add 1/2 teaspoon garlic; cook 1 minute longer. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through., Add the fish, shrimp, scallops and parsley. Cover and cook for 8-10 minutes or until fish flakes easily with a fork, the shrimp turn pink and scallops are opaque. Combine mayonnaise and remaining garlic; dollop onto each serving.

MEDITERRANEAN SEAFOOD MEDLEY

Steps:

• Soak squid in milk for 1 to 5 hours; the longer the better. When the squid has finished soaking, strain, and discard the milk.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in the garlic, onions, carrots, tomatoes, and diced fennel. Cook and stir until the vegetables soften, about 10 minutes. Stir in tomato paste, and cook an additional 10 minutes. Pour in wine, and increase heat to high. Once the mixture comes to a boil, add the chicken stock, parsley, tarragon, thyme, bay leaves, peppercorns, and saffron. Return to a boil, then reduce heat to medium, and simmer until the liquid has reduced to 1 1/2 cups, about 15 minutes. Strain out the liquid, and discard the solids.
• Heat 2 tablespoons olive oil in a large pot over medium heat. Stir in garlic, and cook until fragrant, about 45 seconds. Add sun-dried tomatoes and fennel; cook for 2 minutes. Pour in the strained saffron broth and chopped thyme; increase heat to medium-high and bring to a boil. Place oysters on top of the fennel, cover, and cook for 1 minute. Set the clams and mussels into the pot, cover, and cook until the shellfish begin to open, about 4 minutes. Stir in the drained squid, recover, and cook for 1 minute, just until the squid firms.
• While the shellfish are cooking, season the sea bass fillets with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Place fish into skillet, skin-side down. Cover, and cook until the skin is crispy and the flesh of the fish has firmed and is no longer translucent.
• Pour the fennel-seafood mixture onto a serving platter and place the sea bass fillets on top. Garnish with parsley sprigs and serve.

SEAFOOD MEDLEY WITH LINGUINE

Steps:

• In a large skillet, saute onion in butter and oil until tender.Add garlic; cook 1 minute longer. Add wine. Bring to a boil; cook until liquid is reduced to 1/2 cup. Add the tomatoes, rosemary, sugar, oregano, salt and pepper. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 15 minutes., Meanwhile, cook linguine according to package directions. Add scallops and shrimp to tomato mixture; cook for 4-5 minutes or until shrimp turn pink and scallops are opaque. Stir in parsley. , Drain linguine. Serve seafood mixture with linguine; garnish with cheese if desired.

MEDITERRANEAN SEAFOOD MEDLEY

Steps:

• 1. Wash clams, shrimp and fish. Cut filet into manageable chunks. 2. Heat oil in large fry pan over medium-high heat. Add sliced garlic and saute until brown. Remove. 3. Flour fish filet and put in fry pan. Cook 3 minutes and carefully turn over. 4. Add wine, and enough water to almost cover fish. Reduce heat to simmer. 5. After 5 minutes, add asparagus. 6. Let asparagus cook 5 minutes, then add shrimp, clams and salt. Cover and cook 10 minutes or until fish filet is cooked through and liquid reduces to about 50-75% of original amount. 7. Garnish with sauted sliced garlic and parsley.

MEDITERRANEAN SEAFOOD STEW - ZARZUELA DE PESCADO

Steps:

• Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1/2 of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces
• Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
• Once the oil get´s hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside
• Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes
• Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together
• Next add 1 1/2 cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together
• After cooking the tomatoes for 5 minutes, add 1 1/2 cups of fish broth to the pan, 1/2 cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to a medium-high
• Once it begins to boil, lower the heat to a LOW heat
• Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix
• After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan
• After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat
• Garnish with some fresh parsley and serve straight from the pan
• Enjoy!