Frutti Di Mare Marinated Seafood Hot Red Chili Peppers Recipes

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.

Steps:

• Rinse the capers under running water and drain well on paper towels.
• Chop 2 tblsps of the capers and place them in a clean, absolutely dry 2-cup bottle.
• Add the remaining capers and the chili peppers and fill the bottle with olive oil.
• Cover and keep in a cool, dark place for a week, shaking from time to time, before using.
• This oil will keep for 3-6 months in a cool, dark place.

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.

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!

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.

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.

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.

Steps:

• In a food processor, chop garlic and anchovies; add 2 tablespoons parsley, red pepper flakes, oregano and 2 tablespoons olive oil.
• Process to form a loose paste (I had to add more of the olive oil - add up to 2 more tablespoons to process).
• In a large saucepan or Dutch oven, saute softrito, over medium heat, until the garlic pieces are golden and it sizzles.
• Stir in the mussels and clams, tossing to coat in sofrito.
• Add wine, increase heat to medium high, and cook until reduced by half.
• Stir in stock, tomato sauce, and saffron; return to a simmer.
• Add diced fish and cook one minute.
• Add scallops, cook one minute.
• Add shrimp, cook one minute.
• Add squid; taste for seasonings.
• By this time the shells should have opened (sometimes the shellfish, especially the mussels, open before this point and I remove them so they don't get rubbery, then return them at the end), if not cover for a minute or so, until they open; discard any shells that do not open.
• Drizzle 2 tablespoons olive oil over soup and garnish with remaining parsley.

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.