Impressive Seafood Dish with Clams, Shrimp, and Cuttlefish
Recipe Overview
Overview
This seafood dish is a true celebration of flavors from the ocean, combining clams, shrimp, and cuttlefish into a delightful medley. The process begins with soaking the clams in salted water to ensure they are clean, which is a crucial step for any seafood dish. The shrimp are prepared with care, their heads and shells retained for the broth, which adds a rich depth of flavor.
The cooking technique involves sautéing garlic in olive oil, then adding the shrimp heads and shells to infuse the oil with their essence. White wine is introduced to the mix, creating a fragrant base that elevates the dish. The addition of bay leaves and a pinch of paprika enhances the overall flavor profile, making it aromatic and inviting.
As the clams open up in the broth, they release their briny goodness, which mingles beautifully with the shrimp and cuttlefish. The final touch of fresh parsley not only adds a pop of color but also a fresh flavor that ties everything together. This dish is perfect for impressing guests at a dinner party or enjoying a special family meal.
The combination of seafood and rice cooked in the flavorful broth makes for a satisfying and hearty dish. It’s a wonderful way to showcase the bounty of the sea while creating a memorable dining experience. Whether you’re a seasoned cook or trying seafood for the first time, this recipe is sure to delight.
Recipe Details
Steps & Tips
Dissolve 1 spoon of salt in cold water.
Dip clams in salted water for 30 minutes.
Tip: For better sand removal, add a few ice cubes to the salted water.
Wash shrimp under running water and dry with napkins.
Trim legs and antennae, and remove eyes from shrimp.
Tip: Avoid using the intestinal vein of the shrimp.
Rinse peeled shrimp and leave in a colander to drain.
Heat olive oil in a pan.
Crush 4 garlic cloves.
Fry garlic in heated oil on low heat.
Add shrimp heads and shells to the pan.
Crush shrimp heads while frying.
Pour 1/2 cup of cold white wine into the pot.
Tip: Crush garlic to release more flavor.
Add 2 ice cubes to the pot.
Tip: Using ice cubes in cooking can enhance the flavor.
Tip: Bay leaf adds extra flavor to the dish.
Add olive oil, a pinch of salt, a little paprika, and a bay leaf.
Cook for 20 to 30 minutes on moderate heat.
Strain the broth through a sieve.
Tip: Strain broth through a cloth for a clearer result.
Pour 1 cup of broth into a saucepan and bring to a boil.
Add 1 cup of rinsed rice to the boiling broth.
Cover with a lid and turn the heat down to low.
Place peeled and rinsed shrimp in the heated olive oil pan.
Sauté shrimp on both sides over medium heat for 1 minute.
Remove shrimp from the pan to a plate.
Rinse and drain 250 grams of mini cuttlefish.
Fry cuttlefish in the same frying pan on high heat for no more than 2 minutes.
Pour remaining broth from shrimp heads into the skillet and allow to boil.
Mix 1 spoonful of cornstarch with cold water.
Pour cornstarch mixture into the skillet with the broth.
Tip: For a thicker sauce, add more cornstarch.
Pour clams into the sauce and stir.
Cover with a lid and cook for 3-4 minutes until clams open.
Add shrimp and cuttlefish to the pan with clams and stir.
Turn off the stove after 1 minute.
Chop a bunch of parsley.
Tip: Chop parsley for added flavor and presentation.
Sprinkle the dish with chopped parsley.
Check that the rice is ready.
Plate the dish and serve.
Ingredients
Ingredient: Shellfish
→ Substitution: Tofu or Seitan for a vegetarian option
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Clams are known for their ability to filter sand from their shells, making them a clean seafood choice.
- •The heads and shells of shrimp contain a lot of flavor and nutrients, making them valuable in cooking.
- •Using ice cubes in cooking seafood broth can enhance the flavor, as suggested by Italian cooking traditions.
- •Bay leaves are often used in cooking to add depth and aroma to dishes.
