Frutti Di Mare Marinated Seafood Hot Red Chili Peppers Recipes

RED PEPPER FRUTTI DI MARE

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.

ZUPPA DI MARE (SEAFOOD SOUP)

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.

LINGUINE AI FRUTTI DI MARE (LINGUINE WITH FRUIT OF THE SEA)

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!

PASTA FRUTTI DI MARE

Steps:

• Prepare pasta according to package directions; drain.
• In a large saute pan, heat oil and briefly saute onion and garlic; add clams, shrimp, mussels, and tomato puree.
• Season with Vegeta, add 3 tablespoons water plus 1 teaspoon water, and cook, covered, until shells open, about 5 to 8 minutes (the clams will open last, but you have to discard any mussels or clams that don't open at all).
• Stir in wine and add salt, if needed.
• Combine pasta and seafood sauce in a large serving dish, toss well.
• Garnish with fresh parsley and grated Parmesan cheese.

SPAGHETTI AI FRUTTI DI MARE

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.

FRUTTI DI MARE MARINATED SEAFOOD & HOT RED CHILI

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.