Seafood Recipe

1. Clean and dry

Rinse all seafood under cold water. Pat shrimp, scallops, and calamari dry with paper towels. Scrub mussels, discard any with broken shells or that don’t close when tapped. Set everything on a tray and refrigerate briefly while you make the marinade.

2. In a large bowl, whisk together 3 tbs olive oil, 2 tbsp lemon juice, minced garlic, chopped parsley, 1.5 tsp salt, 1 tsp pepper, 0.5 tsp smoked paprika and 0.25 tsp red pepper flakes (if using). Add the shrimp, scallops, and calamari to the bowl and toss to coat evenly. Cover and refrigerate for 15–20 minutes—longer will begin to cure the seafood.

3. In a large wide skillet or sauté pan, heat 1 tbs olive oil over medium-high heat. Add the cleaned mussels and pour in 60 ml white wine or stock. Cover and steam for 4–6 minutes, shaking the pan occasionally, until mussels open. Remove opened mussels to a bowl, discard any that remain closed, and reserve the cooking liquid by straining it into a small bowl. Keep mussels warm.

4. Wipe the skillet dry and return to high heat. Add 1 tbs olive oil and 1 tbs butter. When the butter foams and the pan is very hot, add scallops spaced apart. Sear 1.5–2 minutes per side until golden crust forms; remove to a warm plate. Add another small knob of butter if needed, then add shrimp and cook 1.5–2 minutes per side until opaque and pink; remove. Finally, quickly sear calamari rings 45–60 seconds—too long makes them rubbery; remove.

5. Lower heat to medium and add remaining 1 tbs butter to the pan. Pour in the reserved mussel cooking liquid plus the remaining 60 ml white wine or stock; scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly. Return mussels, scallops, shrimp and calamari to the pan to warm and coat in sauce for 1 minute. Taste and adjust seasoning with a pinch of salt or a squeeze of lemon juice as needed.

6. Turn off the heat and stir in chopped basil or extra parsley. Transfer seafood to a warm serving platter. Serve immediately with lemon wedges and crusty bread or over pasta/rice to soak up the sauce.