Saffron-Scented Lobster Paella

Saffron-Scented Lobster Paella This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Ingredients 2 tablespoons olive oil 16 head-on medium shrimp 1 red onion, diced 2 teaspoons minced garlic 2 cups Arborio rice 5 1/2 cups hot fish stock 1/4 teaspoon saffron threads 1 1/2 teaspoons smoked paprika 1 teaspoon lemon or lime zest 1 tablespoon chopped fresh oregano sea salt to taste 16 mussels, scrubbed and debearded 1 pound red snapper fillets, cut into 1 inch pieces 1/4 pound medium shrimp, peeled and deveined 1 (10 ounce) cooked lobster tail, cut into 1/2-inch … Continue reading Saffron-Scented Lobster Paella


Cioppino Ingredients 3/4 cup butter 2 onions, chopped 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 (14.5 ounce) cans stewed tomatoes 2 (14.5 ounce) cans chicken broth 2 bay leaves 1 tablespoon dried basil 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 cup water 1 1/2 cups white wine 1 1/2 pounds large shrimp – peeled and deveined 1 1/2 pounds bay scallops 18 small clams 18 mussels, cleaned and debearded 1 1/2 cups crab meat 1 1/2 pounds cod fillets, cubed Directions Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. … Continue reading Cioppino

Portuguese Pork and Clams

Portuguese Pork and Clams Recipe By:Richard Tebaldi “This is my version of an incredible combination of tastes; try it, you’ll like it!” Ingredients 1 cup white wine 3 cloves garlic, chopped 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon ground black pepper 2 bay leaves 1/2 teaspoon ground cumin 1 pound boneless pork loin, cubed 1 tablespoon olive oil 1 onion, sliced 1 pound cooked and diced potatoes 1 (15 ounce) can cannellini beans 1 pinch ground cayenne pepper 18 clams 3 tablespoons chopped fresh parsley, for garnish Directions To Marinate: Combine the wine, garlic, oregano, salt, pepper, bay … Continue reading Portuguese Pork and Clams


Bouillabaisse Prep 15 m Cook 25 m Ready In 40 m Recipe By:Mary Young “This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.” Ingredients 3/4 cup olive oil 2 onions, thinly sliced 2 leeks, sliced 3 tomatoes – peeled, seeded and chopped 4 cloves garlic, minced 1 sprig fennel leaf 1 sprig fresh thyme 1 bay leaf 1 teaspoon orange zest 3/4 pound mussels, cleaned and debearded 9 cups boiling water salt and pepper to taste 5 pounds sea bass 1 pinch saffron threads … Continue reading Bouillabaisse

Deep-fried Mussels

Deep-fried Mussels Ingredients Serves: 3  500g mussels 1 egg 80g breadcrumbs 1/2 tsp ground black pepper 2 tbsp mayonnaise 1 tsp salt for mussels 1 lemon wedge cooking oil Directions Prep:30min  ›  Cook:10min  ›  Ready in:40min  Throw away any mussels that have broken shells. If shells are opened, tap on them. If it’s alive, it’ll close else discard. Ligthly blanch mussels with salt water to open & purging them of sand. Clean & debeard shells, open them up & detach mussels. Rinse the mussels & drain. Mixed mussels with mayonnaise. Add pepper to breadcrumbs. Roll mussels in breadcrumbs, dip into beaten … Continue reading Deep-fried Mussels