Frutti Di Mare Marinated Seafood Hot Red Chili Recipes

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FRUTTI DI MARE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 2 BIG servings

Number Of Ingredients 15



Frutti di Mare image

Steps:

  • Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook angel hair to al dente.
  • Heat oil in a large skillet over medium heat, saute shallots and garlic with crushed pepper 2 or 3 minutes, stirring constantly with a wooden spoon. Add wine and reduce 1 minute. Raise the heat a bit. Add crushed tomatoes and bring sauce to a bubble. Season sauce with salt and pepper. Add clams and mussels and cover the pan. Steam until shells open, about 5 minutes. Remove any unopened shells. Add shrimp to sauce and cook until just firm, 3 minutes.
  • Add parsley and basil to the sauce and shake the pan to incorporate it. Adjust seasonings, to taste.
  • Combine drained pasta with a few ladles of sauce and pile pasta into shallow platters or bowls. Top with arranged mixed seafood and sauce. Serve with warm, crusty bread for dipping.

1/2 pound angel hair pasta
Salt, for pasta water
2 tablespoons extra-virgin olive oil -- 2 turns of the pan
2 shallots, chopped
4 cloves garlic, crushed or finely chopped
1/2 teaspoon crushed red pepper flakes -- eyeball it
1/2 cup dry white wine, eyeball it
1 (15-ounce) can crushed tomatoes
Salt and black pepper
1 pound small fresh clams, ask for them scrubbed
1 pound mussels, scrubbed
10 to 12 large shrimp, deveined -- ask for easy peels at the fish counter, tails removed
1/4 cup chopped flat-leaf parsley, a couple of handfuls
20 fresh basil leaves, cut into thin strips or torn
Crusty bread, warmed

LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)

This is possibly my most favorite food. It is spicy, succulent, and comforting - down to the very last linguine noodle! I've had many versions of this, and sometimes leave out the mussels, since I don't always like their taste/texture. You can also find canned clams, but you should really wash them thoroughly, as they will be very salty!

Provided by Indigo

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12



Linguine Ai Frutti Di Mare (Linguine With Fruit of the Sea) image

Steps:

  • Boil water in a large pot.
  • Heat oil in a large pan over medium heat, and sauté garlic until it sizzles.
  • Add red pepper flakes to taste; cook 1 minute.
  • Add wine and clams (in shell or from can, after rinsing); cover. Increase heat to med-high; cook 5 minutes.
  • Now it's time to boil the linguine! Cook until al dente. Uncover sauté pan; simmer 1 minute more.
  • Add tomato sauce. Season with salt and pepper.
  • Add shrimp, calamari, scallops, and mussels (if using). Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.
  • Serve very hot!

1 tablespoon olive oil
2 garlic cloves, sliced, to taste
1 tablespoon crushed red pepper flakes, to taste
1/2 cup dry white wine
12 littleneck clams
10 ounces linguine
3/4 cup tomato sauce
12 black mussels (optional)
8 shrimp, shelled (tail intact)
4 sea scallops, quartered
5 ounces calamari, cut into thin rings
1/4 cup fresh flat-leaf parsley, coarsely chopped

CARRABBA'S SPIEDINO DI MARE

Posted from a copycat site in response to a recipe request. The author found that it tasted more like the Carrabba's dish when the melted lemon butter is poured over the scallops and shrimp and served instead of having it on the side.

Provided by Molly53

Categories     Egg Free

Time 15m

Yield 4 Appetizers, 2 serving(s)

Number Of Ingredients 8



Carrabba's Spiedino Di Mare image

Steps:

  • If using bamboo skewers, soak in water 1/2 hour.
  • Season scallops and shrimp with salt and pepper.
  • Lightly coat with olive oil, then dip in seasoned bread crumbs.
  • Skewer and grill on both sides.
  • Melt lemon butter and serve with seafood.
  • Sprinkle chopped parsley on top.

4 scallops (size U-10 to U-20)
4 shrimp (size U-16 to U-20)
1/8 teaspoon kosher salt
1/8 teaspoon white pepper
2 tablespoons extra virgin olive oil
1/4 cup seasoned Italian breadcrumbs, for breading
2 ounces lemon butter
fresh parsley, chopped

FRUTTI DI MARE

Literally "fruit of the sea". This is a seafood extravaganza ladled over pasta with an immensely flavorful sauce. And it's very fast and easy.

Provided by Brian Genest

Categories     Soups, Stews and Chili Recipes     Stews     Seafood

Time 1h10m

Yield 8

Number Of Ingredients 16



Frutti Di Mare image

Steps:

  • Pour olive oil into a large pan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 to 40 seconds. Pour in white wine and increase heat to medium-high. Let wine reduce by half, about 8 minutes. Add clam juice and reduce heat to medium-low. Pour in marinara, basil, and salt. Let simmer to let flavors marry, about 20 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain and set aside.
  • Add shrimp, scallops, lobster, mussels, and clams to the sauce and cook until clams and mussels open, scallops are opaque, shrimp is pink, and lobster is red on the outside and opaque on the inside, 8 to 10 minutes.
  • Toss linguine in sauce until it's thick enough to coat the noodles (it will still be a relatively thin sauce), about 3 minutes.
  • Plate noodles and load up with seafood and sauce. Garnish with parsley, and serve immediately with Parmesan cheese.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 75.7 g, Cholesterol 187.2 mg, Fat 14.7 g, Fiber 7.1 g, Protein 52.2 g, SaturatedFat 3.9 g, Sodium 1440.1 mg, Sugar 19 g

1 tablespoon olive oil
4 cloves garlic, minced
1 ½ tablespoons crushed red pepper
1 ½ cups Chardonnay white wine
1 cup clam juice
6 cups marinara sauce
8 leaves fresh basil, coarsely chopped
1 pinch salt
1 (16 ounce) package linguine pasta
1 pound uncooked medium shrimp, peeled and deveined
⅓ pound scallops
3 whole lobster tails, shelled, cleaned, and chopped
24 medium mussels mussels, cleaned and debearded
24 medium (blank)s littleneck clams, scrubbed
1 tablespoon chopped fresh parsley, or to taste
2 tablespoons grated Parmesan cheese, or to taste

RED PEPPER FRUTTI DI MARE

Provided by Food Network

Categories     appetizer

Time 1h

Yield 8 servings

Number Of Ingredients 14



Red Pepper Frutti di Mare image

Steps:

  • Prepare a charcoal grill for cooking.
  • Combine the shrimp, scallops, chili oil, garlic, parsley, and seafood seasoning in a bowl. Season with salt and pepper and marinate for 20 minutes at room temperature.
  • Dissolve cornstarch in 1/4 cup of water.
  • Bring the red pepper concentrate to a boil, than whisk in the cornstarch slurry a little at a time until thickened. Turn off the heat and whisk in the butter, 1 tablespoon at a time. Season with salt and pepper.
  • Remove shrimp and scallops from marinade and discard marinade. Grill shrimp and scallops for a couple minutes on each side or until just cooked through. Serve immediately, garnished with sliced red peppers, scallions, and chive oil.

16 raw peeled and de-veined U-8 shrimp with tails on
16 large sea scallops
1/2 cup hot chili oil
2 cloves garlic, minced
2 tablespoons chopped parsley leaves
1 tablespoon seafood seasoning (recommended: Old Bay)
Salt and pepper
2 tablespoons cornstarch
1/4 cup water
2 cups red pepper concentrate
1 stick salted butter, chilled
2 red bell peppers, sliced, for garnish
1 bunch scallions, sliced, for garnish
Chive oil, for garnish

VENETIAN SEAFOOD SALAD: INSALATA DI FRUTTI DI MARE VENEZIANA

Provided by Food Network

Categories     appetizer

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 25



Venetian Seafood Salad: Insalata di Frutti di Mare Veneziana image

Steps:

  • To poach the seafood, you will need a large saucepan fitted with a colander insert. In the bottom of the pan, combine the celery, carrot, onion, bay leaf, lemon juice, salt, and water. Bring to a boil. Place the calamari in the colander and cook in the simmering water for 2 minutes. Remove from the water, transfer to a large bowl, and set aside. Place the scallops in the colander and cook until opaque, about 3 to 4 minutes. Remove from the water and transfer to the bowl with the calamari (large sea scallops may be cut in half horizontally after cooking; bay scallops may be left whole). Place the shrimp in the colander and cook until pink, about 3 minutes. Remove from the water. Peel, devein, and cut in half horizontally, adding them to the bowl with the calamari and scallops. Remove the colander from the pan and place the octopus directly in the saucepan, adding more water if necessary to completely cover. Bring to a boil. Reduce the heat and gently simmer until tender, about 40 to 50 minutes. Transfer the octopus to a bowl and rinse under cold running water until octopus is completely cooled, about 5 minutes. Use your fingers and a small paring knife to remove the outer skin. Discard the hard mouth and head sac. Cut the tentacles and octopus on the bias into 1-inch pieces and add to the bowl with the other seafood. To prepare the salad, toss the julienned celery, carrots, bell peppers, scallion, parsley, basil, and garlic together in a serving bowl. Add the seafood and toss. Add the lemon juice, vinegar, and olive oil and toss well. Season with the salt and generous grindings of pepper. Arrange 1 cup of lettuce on each serving plate. Top with equal portions of the seafood and vegetable mixture, and serve immediately. Variations: 6 to 8 steamed mussels may be added to the basic recipe and tossed with the other seafood. To extend the recipe and add a new texture dimension, 1/2 cup cubed, peeled, cooked Idaho potatoes and/or 1/2 cup cooked or canned (drained and rinsed) cannelini beans may be added to the basic recipe. Although it isn't traditional, I like this salad with a hint of chopped cilantro, about 2 teaspoons.

1 celery stalk
1 medium carrot
1 small onion, halved
1 bay leaf
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
1 teaspoon kosher salt
2 quarts water
1 pound cleaned calamari, cut into 1-inch-thick rings
1/2 pound sea or bay scallops, foot removed
1 pound medium to large shrimp
1 pound octopus
1 cup julienned tender celery
1 cup julienned carrots
1/2 cup seeded and julienned red bell pepper
1/2 cup seeded and julienned yellow bell pepper
1 scallion (white part only), julienned
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh basil leaves
2 large garlic cloves, finely chopped
6 tablespoons freshly squeezed lemon juice (about 2 lemons) or lime juice (about 3 limes)
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper
6 to 8 cups baby lettuce

GRILLED SEAFOOD: FRUTTI DI MARE ALLA GRIGLIA

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6



Grilled Seafood: Frutti di Mare alla Griglia image

Steps:

  • Preheat grill.
  • Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.
  • When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.
  • To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.

9 pounds assorted Mediterranean fish and shellfish, such as branzino, dorade, and red mullet, scaled and gutted; and langoustines and large sea scallops, shelled
8 lemons, juice 5 of the lemons and cut the other 4 in half
Extra-virgin olive oil, for dressing the fish
Salt and freshly ground pepper
4 ounces thyme sprigs
10 sprigs parsley, roughly chopped

EMERIL'S CHILI

This is by far my favorite chili. You can adjust the amount of the spices or add some hot chili peppers to "kick it up a notch"!

Provided by StrikingEyes00

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 22



Emeril's Chili image

Steps:

  • Heat oil and brown meat.
  • Add onions and garlic and cook for 2 minutes.
  • Add spices and cook for 2 more minutes.
  • Add tomato paste, diced tomatoes, and kidney beans and bring to a boil.
  • Turn heat to low and simmer 30 minutes
  • Serve over baked potatoes or egg noodles with garnishes (sour cream, cheddar cheese, etc).

Nutrition Facts : Calories 552.8, Fat 20.6, SaturatedFat 4.8, Cholesterol 134.4, Sodium 4886.2, Carbohydrate 52.7, Fiber 15.6, Sugar 15.7, Protein 43.9

1 tablespoon olive oil
1 1/2 lbs ground turkey (or beef)
2 cups onions, chopped
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons mixed spice (Baby Bam recipe below)
1 teaspoon salt
2 teaspoons ground cumin
1/4 teaspoon pepper
3 tablespoons tomato paste
32 ounces diced tomatoes
1 (24 ounce) can kidney beans
3 tablespoons paprika
2 tablespoons salt
2 tablespoons parsley
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon thyme
1/2 teaspoon celery salt

RISOTTO COI FRUTTI DI MARE (RISOTTO WITH SEAFOOD)

This recipe comes from "Marcella's Italian Kitchen" by Marcella Hazan. I have made it several times with good results. The shellfish or fish that you choose can vary; it is the method that is important. Other seafood that could be added include clams and one cup of clam juice, mussels, scallops, monkfish, etc. It needs to be made with an Arborio-type of rice (Carnaroli, Roma, etc.). I think it is more intriguing served in the Italian style -- as a first course in smallish portions.

Provided by MariaLuisa

Categories     Short Grain Rice

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 14



Risotto Coi Frutti Di Mare (Risotto With Seafood) image

Steps:

  • Separate the cleaned shrimp in two equal portions. Mince or grind one portion and set aside. Cut the remaining shrimp into larger pieces and set aside.
  • In a large heavy-bottomed pot, saute the onion in the olive oil over medium heat. When the onion is translucent, add the garlic and stir for a minute.
  • Add 2 tablespoons of the parsley and stir once or twice.
  • Add the chopped squid. Cook for a minute or two, stirring, until the squid changes color from translucent to flat white.
  • Add the wine and bubble for about a minute.
  • Add the tomatoes, turn down the heat to low, and cover. Simmer for about 45 minutes; the oil will separate. Do not add salt at this point, as it will toughen the squid. (Can be made ahead to this point and refrigerated. Bring up to the simmer to complete the recipe.).
  • In a separate pot simmer the water.
  • Add the rice to the squid reduction over medium high heat, stirring well to thoroughly coat the rice.
  • Add a ladle of the simmering water, stirring the rice constantly to wipe it away from the sides and bottom of the pot. When the water has been absorbed or has evaporated, add another ladleful of water and continue stirring. Continue to add water as it is absorbed. The rice should not be inundated with water, and the heat should remain medium-high.
  • After about 15 minutes add the ground shrimp, salt to taste and several grindings of black pepper.
  • Continue to cook, stirring and adding water. About 5 minutes before the rice is done, add the larger pieces of shrimp and hot pepper to taste. Correct for salt and pepper.
  • The rice is done when it is tender without being mushy. It should not be chewy or chalky. It should be fairly liquid.
  • Just before serving, off heat, add the remaining 2 tablespoons of olive oil and the remaining chopped parsley.

Nutrition Facts : Calories 602.2, Fat 24.9, SaturatedFat 3.6, Cholesterol 295.5, Sodium 582.9, Carbohydrate 59.1, Fiber 2.5, Sugar 1.4, Protein 29.5

1 lb small squid, cleaned and chopped into 1/2-inch pieces
1 1/4 lbs shrimp, shelled and deveined
1/2 cup olive oil
2 tablespoons olive oil
1/2 onion, chopped fine
1 tablespoon garlic, chopped
3 tablespoons parsley, chopped and divided
1/2 cup dry white wine
1 cup plum tomato, peeled and chopped (canned or fresh)
2 quarts water
2 cups arborio rice
salt
pepper, freshly ground
ground cayenne pepper (optional)

MARLBORO TEXAS RED CHILI - HOT HOT HOT !

Oh No ! I lost my cookbook for Marlboro Texas Red ! I had the paperback cookbook recipe for this - and have fixed it for YEARS now. The best flavor ever - but Way too hot for me. My hubby, however, loves it's head sweat producing heat. To tame it down so I,too, can enjoy it, I add two cans of rinsed Pintos and a can of chopped tomatoes. Believe me - it is still plenty hot ! Instead of the Suet the recipe calls for I cook 1/4 lb of bacon down and use the grease from it. Since the beef I use is very lean, the end result is not grease laden, but I do cool it to remove any grease that rises to the top. To serve I place a slice of cornbread on the bottom of the bowl, ladle the chilli over and top with grated cheddar cheese

Provided by lesliecoy

Categories     One Dish Meal

Time 40m

Yield 1 pot, 8 serving(s)

Number Of Ingredients 11



Marlboro Texas Red Chili - Hot Hot Hot ! image

Steps:

  • optional:.
  • can of pinto beans, rinsed
  • can chopped tomatoes.
  • Substitute:.
  • grease from 1/4 lb. bacon in place of suet.
  • Add beef, pound at a time, to the grease rendered from suet and brown (or substitute bacon grease). After each pound is browned, remove.
  • ( this leaves most of the grease and juice in the browning pan)
  • When all meat is browned, put your meat in a chili pot and add seasonings and beef stock.
  • Cover and simmer for 2 hours. Skim fat.
  • Combine masa (harina) and cold water and stir into chili.
  • Simmer for 30 minutes.
  • NOTE: We cook this a lot longer - until the meat is fork tender and the sauce is nice and thick.
  • NOTE: At this point I add rinsed pinto beans and chopped tomatoes at this point to my half of the chili.
  • Serve in bowls on top of a slice of cornbread, with optional grated cheddar cheese, sour cream and green onions.

Nutrition Facts : Calories 2517.8, Fat 258.5, SaturatedFat 108.5, Cholesterol 346.8, Sodium 2996.2, Carbohydrate 15.7, Fiber 6.8, Sugar 1.4, Protein 34.3

1/4 lb suet, finely chopped (render suet and discard rind)
6 lbs beef, extra lean, coarsely chopped
1 cup chili powder
2 tablespoons ground cumin
2 tablespoons ground oregano
2 tablespoons salt
2 tablespoons cayenne pepper
4 garlic cloves, finely minced
2 quarts beef stock
1/2 cup masa harina
1/2 cup cold water

SPAGHETTI AI FRUTTI DI MARE

Make and share this Spaghetti Ai Frutti Di Mare recipe from Food.com.

Provided by MsPia

Categories     Spaghetti

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 15



Spaghetti Ai Frutti Di Mare image

Steps:

  • Prepare the octopus:
  • Put octopus in a pressure cooker with water, bay leaf, and 1/2 teaspoon salt and seal pressure cooker with lid, then cook at high pressure according to manufacturer's instructions 10 minutes.
  • Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid. Transfer octopus to a cutting board, reserving 1/2 cup cooking liquid. Cut off and discard head, then cut tentacles into 1-inch pieces.
  • Prepare the tomato sauce:
  • Simmer tomatoes with their juice, basil, and olive oil in a heavy medium saucepan over medium heat, uncovered, stirring and mashing tomatoes occasionally, until thick and reduced to about 3/4 cup, 20 to 25 minutes.
  • Prepare the basil puree:
  • Puree basil, olive oil, butter, and 1/2 teaspoon salt in a blender, scraping down side as necessary, until smooth. Transfer to a small bowl.
  • Prepare the pasta and seafood:
  • Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until 'al dente'.
  • Meanwhile, puree garlic and olive oil in cleaned blender until smooth.
  • Heat a dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to 3 minutes. Add olive oil mixture, then immediately add octopus, shrimp, and mussels and saute, stirring occasionally, until shrimp are browned on edges and mussels begin to open, 2 to 3 minutes.
  • Add tomato sauce and reserved octopus-cooking liquid and cook, stirring, until mussels just open wide and shrimp are just cooked through, about 2 minutes more (discard any unopened mussels). Season with salt and pepper.
  • Drain pasta and return to pot.
  • Add squid to hot seafood in skillet, stirring to combine, then add to hot pasta and toss to combine (squid will cook as it is being tossed). Serve drizzled with all of basil puree.
  • Notes: If you do not have a pressure cooker, octopus can be simmered in a 4-quart pot with bay leaf, 1/2 teaspoon salt, and 4 cups water, covered, turning occasionally, until tender, 1 to 1 and 1/2 hours.
  • Octopus can be cooked 1 day ahead and chilled, uncovered, until cool, then covered.
  • Tomato sauce can be made 1 day ahead and chilled, covered.

2 lbs octopus, cleaned frozen, then thawed and rinsed
2 cups water
1/2 bay leaf
1 (14 -15 ounce) can chopped tomatoes
2 tablespoons basil, chopped
2 tablespoons extra virgin olive oil
3/4 cup basil leaves
1/4 cup extra virgin olive oil
1 tablespoon unsalted butter, softened
1 lb spaghetti
6 garlic cloves
1/3 cup extra virgin olive oil
1 lb large shrimp, peeled, leaving tail fan attached, and deveined
3/4 lb mussels, rinsed
3/4 lb baby calamari, cleaned, bodies cut into 1/4-inch rounds, and tentacles left whole

FRUTTI DI MARE IN TOMATO SAUCE

You can leave the mussels and clams in the shell if you like; it makes for a very pretty dish. You can also add a few chopped anchovies to the oil before the garlic, but make sure you are careful adding salt.

Provided by tcosta77

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 17



Frutti Di Mare in Tomato Sauce image

Steps:

  • Heat Oil. Add garlic, onions, wine, and capers. Take it to boil once it's boiling take it to low and cook for about 30 minutes (stir every 10 minutes).
  • Clean and steam mussels and clams (discard the ones that do not open).
  • Cut calamari in strips about 1/4-inch width.
  • Mix seafood with tomato sauce and cook for 5-10 minutes, until seafood is cooked.
  • Season with salt, pepper, and red pepper to taste.
  • Mix all with your pasta. Serve immediately.

Nutrition Facts : Calories 636.4, Fat 23.8, SaturatedFat 3.4, Cholesterol 96, Sodium 551.7, Carbohydrate 67.2, Fiber 4.2, Sugar 6, Protein 35.2

6 tablespoons olive oil
3 garlic cloves
1 small onion, chopped
1 (14 1/2 ounce) can crushed tomatoes
15 clams
1/4 lb scallops
1/4 lb lobster
12 black mussels
5 ounces calamari, cut into thin rings
1/2 glass dry white wine
10 ounces linguine
1 teaspoon capers
1/4 cup fresh flat-leaf parsley, coarsely chopped
1/4 cup fresh basil, coarsely chopped
red pepper flakes
salt
pepper

FRUTTI DI MARE MARINATED SEAFOOD & HOT RED CHILI

This wonderful recipe is by Umberto Menghi, from his great Seafood Cookbook. We love seafood and this is one of our favorites. This dish is to die for, its so good. I must admit that I leave out the squid, it's a personal preference only. If you don't like heat much, just add 1/4 - 1/2 tsp of the red hot chili. This is a...

Provided by Baby Kato

Categories     Seafood

Time 4h45m

Number Of Ingredients 16



Frutti Di Mare Marinated Seafood & Hot Red Chili image

Steps:

  • 1. If using the squid, clean the squid by pulling off the head and pulling out the entrails. Remove the guill from the squid and discard. Lay the squid on a cutting board and with a sharp knife, scape off the membrane.
  • 2. Rinse under cold running water, cut off the tentacles and reserve. Make sure to cut off the beak-like mouth. Chop the tentacles and body into 1/2 inch rounds, pat dry and set aside until needed.
  • 3. In a pot saute the onion in oil until soft and transparent.
  • 4. Add the squid to the pot and saute for 3 - 4 minutes, then add the mussels, shrimps and scallops, cover and steam for 5 - 6 minutes, until the mussels open.
  • 5. Please, discard any mussels that do not open -- they are bad.
  • 6. Next, add the white wine, lemon juice, garlic, parsley, salt and pepper to the pot and simmer, uncovered, for 2 minutes, then transfer to a bowl.
  • 7. Add the red hot chili pepper, scallions and dill to a small bowl and gently mix together.
  • 8. Put your large bowl of seafood in the fridge to marinate for 4 hours.
  • 9. When ready remove bowl from fridge, using a slotted spoon, transfer the seafood onto a plate or platter.
  • 10. Blanch the tomato for 20 seconds, in rapidly boiling water, then plunge into ice cold water. Peel, seed and julienne the tomato.
  • 11. Garnish the seafood platter with tomato and serve immediately.
  • 12. Bon Appetite.

8 squid, fresh (optional)
1/2 onion, peeled, thinly sliced into rings
1 tablespoon olive oil
16 mussels, fresh, washed and cleaned
16 shrimp, fresh, jumbo, shell left on
16 scallops, fresh, large
1 cup wine, dry, white
2 lemons, juiced
1 teaspoon garlic, finely chopped
2 tablespoons parsley, finely chopped
1 teaspoon salt, fine, sea
1/2 teaspoon pepper, black
1 teaspoon chili pepper, red, hot, seeded, finely chopped
1 tablespoon scallion, washed, finely chopped
1 tablespoon dill, fresh, finely chopped
1 tomato, large, eye removed and scored with an x on top

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MARINATED SEAFOOD SALAD / FRUTTA DI MARE | CIAO ITALIA
Web Cut the bodies into ¼-inch rings and dice the tentacles. Set aside. Bring 4 cups of water to a boil in a large saucepan and add the salt. Add the shrimp and boil until they turn pink, …
From ciaoitalia.com


SEAFOOD SALAD / FRUTTA DI MARE | CIAO ITALIA
Web Cut the bodies into 1/4-inch rings and dice the tentacles. Set aside. In a 2-quart saucepan, bring 4 cups of water to a boil. Add the coarse salt and shrimp, and boil until the shrimp …
From ciaoitalia.com


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