Penne Pasta Vodka Sauce

Chicken Parmesan

Key Lime

(2 One Pound Lobster Grilled with Clams, Mussels, Scallops, One Prawn w/ Mango Relish)

Grilled Lobster & Seafood Delight

(Lobster, Prawns, Scallops, Squid, Clams, Mussels, Sea Bass, Swordfish or Salmon)

Grilled Seafood

Fresh sole fillet, egg battered, lemon butter sauce

Lenguado Frances

Salmon

Fresh salmon seared, kalamata olives, basil, capers, roasted tomatoes, peppers over pasta

Salmon Putanesca

Sauteed spinach, portobello, oil truffle, bechamel sauce

Salmon Madrid

Artichoke, mushrooms, capers, lemon sauce over pasta

Salmon Genovese

Shrimp, scallops, crab meat, stuffing, served in a scallop shell

Txangurro

Lobster meat, creamy sauce, melted mozzarella cheese

Lobster Crepes Cannelloni

Saffron rice, octopus, shrimp, calamari, mussels, clams, Sriracha

Paella Fuego

Fresh vegetables, white beans, mushrooms, artichoke, saffron rice

Paella Vegetarian

Shrimp, Prawn, Red Peppers, Green Peas, Saffron Rice

Paella De Gambas

Shrimp, Calamari, Clams, Mussels, Crab Meat, Calamari Ink Rice

Paella Negra

Shrimp, Pork, Chicken, Chorizo, Jalapeño, Chipotle, Peppers, Saffron Rice

Paella Diablo

Shrimp, Clams, Seabass, Aioli, Fideos Saffron Pasta

Paella Rosellat

Paella De Pollo

Mussels, Clams, Calamari, Shrimp, Scallops, Saffron Rice

Paella Marinera

Shrimp, Swordfish, Scallops, Mussels, Calamari, Clams, Saffron Rice

Paella Del Mar

Mussels, Clams, Calamari, Shrimp, Scallops, Chicken, Chorizo, Saffron Rice

Paella Valenciana

Chocolate Hazelnut Tart

Pasteis de Nata/Beleem (Each)

In a large pot, bring 4-6 quarts of water to a rolling boil. Add 1 tablespoon of salt.

Boil Water

Add the penne pasta to the boiling water and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally.

Cook Pasta

Once cooked, drain the pasta in a colander and set aside. Do not rinse.

Drain Pasta

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and chopped onion, and sauté until the onion is translucent, about 5-7 minutes.

Sauté Aromatics

Stir in the crushed red pepper flakes and cook for an additional 1-2 minutes to release their flavor.

Add Red Pepper Flakes

Carefully add 1 cup of vodka to the skillet, scraping up any bits from the bottom. Cook until the vodka reduces by half, about 3-5 minutes.

Deglaze with Vodka

Add the crushed tomatoes to the skillet, stirring to combine. Let it simmer for about 10 minutes, allowing the sauce to thicken.

Incorporate Tomatoes

Reduce heat to low, then stir in 1 cup of heavy cream and 1 cup of grated Parmesan cheese until smooth. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.

Add Cream and Cheese

Stir in the chopped fresh basil, reserving a small amount for garnish.

Add Fresh Basil

Add the drained penne pasta to the skillet with the vodka sauce. Toss gently to coat the pasta evenly with the sauce.

Combine

Serve hot, garnished with the reserved fresh basil and additional Parmesan cheese if desired.

Serve

Penne pasta

Salt

Olive oil

Garlic cloves, minced

Onion, finely chopped

Crushed red pepper flakes

Vodka

Crushed tomatoes

Heavy cream

Parmesan cheese, grated

Fresh basil, chopped

Black pepper

Preheat your oven to 375°F (190°C). Take the chicken breasts and place them between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch.

Prepare the Chicken

Sprinkle both sides of each chicken breast with salt and black pepper. Ensure even coverage for flavor.

Season the Chicken

In three separate shallow dishes, place the flour, beaten eggs, and bread crumbs mixed with grated Parmesan cheese. Dredge each chicken breast in flour, shaking off the excess, then dip in the egg, and finally coat with the bread crumb mixture.

Set Up Breading Station

In a large skillet, heat the olive oil over medium heat. Once hot, add the breaded chicken breasts. Cook for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.

Fry the Chicken

In a baking dish, spread a thin layer of marinara sauce on the bottom. Place the fried chicken breasts on top of the sauce. Spoon additional marinara sauce over each piece of chicken, then top with shredded mozzarella cheese.

Assemble the Dish

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.

Bake

Remove the Chicken Parmesan from the oven and let it cool for a few minutes. Serve hot with a side of pasta or a fresh salad.

Chicken breasts

All-purpose flour

Eggs

Bread crumbs

Mozzarella cheese, shredded

Marinara sauce

Preheat your oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined and crumbly.

Prepare the crust

Press the mixture into the bottom and up the sides of a 9-inch pie pan. Make sure it is evenly packed.

Form the crust

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from oven and let cool.

Bake the crust

In a large mixing bowl, combine the sweetened condensed milk, key lime juice, egg yolks, and lime zest. Whisk together until smooth and well combined.

Make the filling

Pour the filling mixture into the cooled crust, spreading it evenly.

Pour the filling

Bake the pie in the oven for 15-20 minutes, or until the filling is set but still slightly jiggly in the center. Remove from oven and let cool.

Bake the pie

In a medium bowl, use a hand mixer to whip the heavy whipping cream until soft peaks form. Gradually add powdered sugar and continue whipping until stiff peaks form.

Whip the cream

Spread the whipped cream over the cooled pie filling evenly.

Top the pie

Garnish the pie with lime wedges. Chill in the refrigerator for at least 2 hours before serving.

Garnish

Graham cracker crumbs

Granulated sugar

Unsalted butter, melted

Sweetened condensed milk

Key lime juice

Egg yolks

Lime zest

Heavy whipping cream

Powdered sugar

Lime wedges

Bring a large pot of salted water to a boil. Add the lobsters and cook for 5-7 minutes. Remove and let cool slightly before splitting them in half lengthwise.

Prepare the Lobster

Rinse the clams and mussels under cold water, scrubbing the shells to remove any dirt or grime.

Clean the Clams and Mussels

Rinse the scallops and prawn under cold water. Pat dry and set aside.

Prepare the Scallops and Prawn

In a bowl, combine diced mango, red onion, cilantro, lime juice, jalapeño, and salt. Mix well and let it sit for at least 15 minutes to allow flavors to meld.

Make the Relish

In a bowl, whisk together olive oil, minced garlic, paprika, salt, and black pepper. Brush the mixture over the lobster halves, clams, mussels, scallops, and prawn.

Marinate Seafood

Preheat Grill

Place lobster halves on the grill, shell side down. Add the clams, mussels, scallops, and prawn. Grill for about 5-7 minutes until the lobster is cooked through and the shells are slightly charred. Clams and mussels should open, and scallops should be opaque.

Grill the Seafood

Carefully remove the grilled seafood from the grill and plate. Top with mango relish before serving.

Plate the Dish

Serve hot and enjoy your Grilled Lobster & Seafood Delight with your favorite side dishes.

Enjoy

Lobster (1 lb each)

Clams

Mussels

Scallops

Prawn

Ripe Mango, diced

Red Onion, finely chopped

Fresh Cilantro, chopped

Lime Juice

Jalapeño, finely chopped

Olive Oil

Garlic, minced

Paprika

Black Pepper

In a large bowl, combine olive oil, lemon juice, minced garlic, chopped parsley, salt, black pepper, and red chili flakes. Whisk together until fully combined.

Prepare the Marinade

Add the lobster tails, prawns, scallops, squid, clams, mussels, sea bass, swordfish, and salmon to the marinade. Ensure all seafood is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Marinate the Seafood

Preheat your grill to medium-high heat (about 200°C / 400°F).

Preheat the Grill

Once the grill is hot, remove seafood from the marinade and place on the grill. Grill lobster tails, prawns, scallops, and squid for about 2-3 minutes on each side, or until cooked through. Clams and mussels should be grilled until they open (approximately 5-7 minutes). Grill sea bass, swordfish, and salmon for about 4-5 minutes on each side, or until they are opaque and flake easily with a fork.

Remove seafood from the grill and arrange on a large platter. Garnish with additional chopped parsley and lemon wedges if desired. Serve immediately.

Serve the Grilled Seafood

Lobster tails

Prawns

Squid (cleaned and sliced)

Sea Bass fillets

Swordfish steaks

Salmon fillets

Lemon juice

Garlic (minced)

Fresh parsley (chopped)

Red chili flakes

Start by seasoning the sole fillets with salt and black pepper on both sides. Set aside.

Season the Fillets

In a shallow dish, beat the eggs until well blended.

Prepare the Egg Mixture

In another shallow dish, place the all-purpose flour.

Prepare the Flour

Heat 2 tablespoons of butter in a large skillet over medium heat.

Melt Butter

Dredge each sole fillet in flour, shaking off the excess, then dip into the beaten eggs, allowing any excess to drip off.

Batter the Fillets

Place the battered fillet in the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.

Cook the Fillets

Remove the cooked fillets from the skillet and keep them warm on a plate.

Keep Fillets Warm

In the same skillet, add the remaining 2 tablespoons of butter and let it melt. Add the lemon juice and stir to combine.

Prepare Lemon Butter Sauce

Pour the lemon butter sauce over the cooked fillets and garnish with chopped fresh parsley before serving.

Sole fillets

Butter

Fresh parsley

In a small bowl, mix together the extra virgin olive oil, minced garlic, finely chopped parsley, salt, and black pepper to create the marinade.

Place the salmon fillets in a shallow dish and pour the marinade over the top. Ensure the fillets are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse.

Marinate the Salmon

Preheat your grill to medium-high heat (about 375°F to 400°F).

Remove the salmon from the marinade and let any excess drip off. Place the salmon fillets skin-side down on the grill. Grill for about 4-5 minutes on each side or until the salmon flakes easily with a fork.

Grill the Salmon

Once cooked, remove the salmon from the grill and let it rest for a couple of minutes. Serve warm, garnished with additional parsley if desired.