Seafood in Garlic Sauce

 

If you find traditional boiled or steamed seafood bland but enjoy robust flavors, especially those of garlic-infused dishes like chicken with garlic, then this is the seafood dish for you.

Seafood in Garlic Sauce is a traditional Spanish dish that brings together fresh seafood and a sauté of garlic and chili, imparting an intense flavor. Removing the green germ of the garlic you will avoid any stomach problem.

INGREDIENTS (4/6 servings):

• 500g (1.1 lb) of prawns
• 500g (1.1 lb) of shrimp
• 500g (1.1 lb) of mussels
• 500g (1.1 lb) of clams
• 200g (7 oz) of squid, cleaned and cut into rings
• 50ml (1/4 cup ) of extra virgin olive oil
• 8 cloves of garlic, finely chopped, without the green germ
• 1 red chili, chopped (adjust according to taste)
• 1/2 cup (100ml) of white wine
• Fresh parsley, chopped
• Salt and pepper to taste
• Bread for dipping (a lot)

Clean and prepare the seafood. Peel the prawns and shrimp, remove the beards from the mussels, and thoroughly wash the clams (especially leaving them in cold water with a good handful of salt a couple of hours before to release any sand they might still have).

In a large pan, heat the olive oil over medium heat. Add the chopped garlic and chili. Sauté until the garlic is golden.

Add the squid and cook for a few minutes until tender. Be cautious of splatters.

Add the prawns, shrimp, mussels, and clams to the pan. Cook for a few minutes until the seafood begins to open.

Pour the white wine over the seafood. Cook over medium-high heat until the alcohol evaporates, and the seafood is fully cooked. Discard any clams and mussels that do not open.

Adjust salt and pepper to taste. Sprinkle chopped fresh parsley on top, and it's ready to be served immediately.

Serve the Seafood in Garlic Sauce piping hot, accompanied by bread to soak up the delicious sauce. Enjoy your meal!