Misto Do Mar Recipe

Clean and pat dry seafood

Rinse shrimp, squid rings, mussels, and fish pieces under cold water. Pat each component dry with paper towels. Discard any mussels that are open and do not close when tapped.

Make marinade

In a large bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, dried oregano, smoked paprika, red pepper flakes, 1.25 tsp salt and 1/2 tsp black pepper. Whisk until emulsified.

Marinate seafood

Add the shrimp, squid, fish pieces and mussels to the bowl and toss gently to coat. Let marinate for 10–20 minutes at room temperature (no longer than 30 minutes) to avoid over-tenderizing the seafood.

Sweat tomatoes

Heat a large wide skillet or sauté pan over medium heat. Add the butter and 1 tbs olive oil. When shimmering, add the halved cherry tomatoes and cook 3–4 minutes until they begin to soften and split, stirring occasionally.

Sear seafood

Increase heat to medium-high. Remove seafood from the marinade with tongs (reserve marinade). Add the shrimp and fish pieces to the pan in a single layer and sear 1–2 minutes per side until light golden (they will not be fully cooked). Transfer seared shrimp and fish temporarily to a plate.

Cook squid and mussels briefly

Add the squid rings to the same pan and cook 1 minute until they just begin to firm. Add the mussels and pour in the reserved marinade and the white wine (or stock). Cover the pan with a lid and steam 3–4 minutes until mussels open (discard any that remain closed).

Finish seafood together

Uncover, return the seared shrimp and fish to the pan, gently stir to combine and cook another 1–2 minutes until shrimp are pink and opaque and fish flakes easily (internal temperature ~63°C / 145°F). If needed, simmer uncovered 1–2 minutes to reduce excess liquid to a saucy consistency.

Adjust seasoning and garnish

Taste the cooking liquid and add additional salt or pepper if needed. Remove from heat and sprinkle with extra chopped parsley and a squeeze of lemon juice. Serve immediately with lemon wedges.

Serve Misto do Mar hot in shallow bowls with crusty bread to soak up the sauce, over steamed rice, or with buttered pasta. Offer extra lemon wedges and extra olive oil at the table.