We have added some new delicious seafood recipes to our recipe collection. Enjoy our 6 mouthwatering and diverse seafood dishes with your family and friends and don’t forget to #loveit #shareit #eatit when you really enjoyed your dish! @SeafoodFriday
Looking for some bright new dinner ideas for next week? We got you covered, scroll down and make your choice! All seafood used in the recipes is available online and can be in your fridge by Friday this week! As easy as it gets!
Ordered today is delivered before upcoming weekend!
The Seafood Paella, Great for Sharing!
For 4, ready in 45 minutes!
16 black tiger prawns, peeled and deveined
1/2 tbsp lemon juice
1/4 tsp Old Bay seasoning
2 1/2 tsp olive oil, divided
1 small cooked chorizo link, sliced thin
1/2 cup chopped onion
3 garlic cloves, sliced thin
1 tsp smoked paprika
1 1/4 cups short/medium grain rice
1/3 cup finely diced tomatoes
2 1/2 cups chicken or vegetable broth
1 1/4 tsp Kosher salt
1/4 tsp saffron threads
1 bay leaf
1/2 red bell pepper, sliced thin strips
1/4 cup frozen peas
1 tbsp coarsely chopped parsley, for garnish
Clean the clams and soak in cold water for 20 minutes.
Transfer the shrimp to a bowl and season with 1/2 tablespoon lemon juice and Old Bay.
Heat a large, deep nonstick skillet over medium heat.
Add 1 teaspoon of oil and sauté the chorizo, onions, garlic and paprika until soft, about 3 minutes.
Push aside, add the remaining 1 1/2 teaspoons oil in the center and add the rice, stirring to coat with the oil. Sauté 3 minutes.
Add the diced tomatoes, broth, salt, saffron threads (crumbled between fingers) and bay leaf.
Mix and bring to a boil, stirring once, place the bell pepper over the rice, reduce heat to low and cover tightly, cook 15 minutes. Uncover, add the clams, shrimp and peas.
Cover tightly again and cook on low heat until the clams open up and the shrimp are cooked through, about 10 to 12 minutes.
Uncover the skillet, raise the heat to medium-high and cook to toast the bottom of the rice, you should hear it sizzling, about 2 to 3 minutes.
Discard the bay leaf and garnish with parsley.
The Healthy and Fancy Poke Bowl
For 4, ready in 30 minutes!
For the poke:
¼ cup minced sweet yellow onion
2 green onions, thinly sliced
3 tbsp soy sauce
1 tbsp sesame oil (not toasted)
1 small garlic clove, grated
½ tsp ginger, grated
¼ tsp kosher salt
Small squeeze sriracha
For the poke bowl:
1 cup dry short grain white rice or brown rice
½ cup shredded red cabbage
1 watermelon radish or 2 radishes
1 cup shelled edamame
Rice vinegar and kosher salt, for seasoning
For the garnish: Sesame seeds, micro greens or sprouts
Optional: Spicy Mayo
Make the rice: Make the rice on the stovetop or in an instant pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)
For the poke: Slice the tuna into 2 cm cubes. Mince the onion. Thinly slice the green onions. Mix them in a bowl with the soy sauce, sesame oil, garlic, ginger, kosher salt and Sriracha.
Serve immediately, but for most authentic flavor marinate in refrigerator for 15 minutes to 1 hour. Taste and add a sprinkle of salt before serving.
Prepare the vegetables: Thinly slice the red cabbage. Place it in a small bowl and add a few shakes of rice vinegar and a few pinches salt. Thinly slice the cucumber and radishes, and salt them with a few pinches of salt.
Assemble the poke bowls: Place the rice in the bowl and top with the poke and vegetables. Garnish with sesame seeds and greens.
Oven Baked Salmon and Veggies
For 4, ready in 40 minutes!
1 Fresh Norwegian salmon fillet cut into 4 pieces
2 red onions, cut into wedges
2 red peppers, sliced into strips
1 yellow pepper, sliced into strips
1 courgette, halved lengthways and thickly sliced
1 garlic bulb, halved across the middle
2 medium tomatoes, halved
3 tbsp olive oil, plus extra to drizzle
270g cherry tomatoes on the vine
Squeeze of lemon juice
Handful of fresh basil leaves
Preheat the oven to 200°C. Tumble the onions, peppers, courgette, garlic and medium tomatoes into a shallow roasting tray. Pour over 3 tablespoons olive oil, season with sea salt and ground black pepper, then gently toss to coat. Roast for 20 minutes.
Add the vine tomatoes to the tray and lay the salmon fillets on top. Season, then drizzle with a little more oil and a squeeze of lemon juice. Return to the oven for 10-12 minutes until the salmon is just cooked through and the vegetables are tender. Scatter with fresh basil leaves to serve.
Spicy Mandarin Oyster Plate
For 8, ready in 5 minutes!
Finely grated zest of 1/2 a mandarin and juice of 1 mandarin
1 tsp finely chopped pickled red chillies, plus 1 tsp pickling liquid
1/2 tsp chilli oil
1/4 tsp sesame oil
1 tsp toasted white sesame seeds, plus extra to serve
Crushed ice, to serve
Combine mandarin zest and juice, pickled chilli, pickling liquid, oils and sesame seeds in a bowl.
Place oysters on serving platters lined with crushed ice. Drizzle some of mandarin mixture over oysters and scatter with extra sesame seeds to serve.
Colourful Seared Scallop Plate
For 4, ready in 35 minutes!
Salt & ground black pepper
1 tbsp Avocado Oil
For serving, as desired: coconut rice (below), mango salsa (below), chopped cilantro, lime wedges, tortilla chips.
For the coconut rice:
1 cup dry basmati rice
400gr can full-fat coconut milk
1/3 cup water
1/2 tsp kosher salt
1 lime, zested & juiced
handful of cilantro, finely chopped
For the avocado mango salsa:
1 small red onion, diced
1 small red bell pepper, deseeded & diced
1 jalapeno, deseeded (as desired) & finely chopped
1 large mango, diced
1 medium avocado, diced
handful of cilantro, finely chopped
2 limes, juiced
1/2 teaspoon kosher salt
Make the coconut rice: Place the rice in a colander and rinse several times with cold water until the water runs clear. Set aside. Add the coconut milk & water to a medium saucepan over medium-high heat. Bring the mixture to a boil. Once boiling, add in the rinsed rice. Stir to combine. Cover the saucepan and reduce the heat to low, simmering gently for 15 minutes, or until most of the coconut milk has been absorbed. Remove from the heat and let sit, covered, for 10 minutes. Finish the rice by fluffing it with a fork, then carefully folding in the salt, lime zest, lime juice, & cilantro. Set aside for serving.
Scallop prep: Meanwhile, as the rice cooks, clean the scallops. Remove the scallops from the packaging. Quickly rinse under cold water. Transfer the cleaned scallops to a paper towel-lined plate. Gently press a second piece of paper towel over top to remove as much excess moisture as possible. Set aside.
Prep the mango salsa: Meanwhile, as the rice cooks, prep the mango salsa. Add all listed ingredients to a medium bowl. Stir to combine. Set aside for serving, or store in an airtight container in the refrigerator for up to 3 days.
Sear the scallops: Add the avocado oil to a large nonstick skillet over medium-high heat. Season the scallops generously with salt & ground black pepper. Once the oil is hot, cook the scallops: working in batches to avoid overcrowding the pan, carefully transfer the scallops to the skillet. Cook, giving the pan a gentle shake every so often, for 2-3 minutes, until a deep golden crust has formed on bottom of the scallops. Flip and cook for 1-2 minutes more, until the scallops are opaque & cooked through. Transfer to a paper towel-lined plate and set aside.
Serve: Spoon some coconut rice into individual bowls. Top with a generous spoonful of mango salsa. Top it off with 3-4 seared scallops. Finish with a squeeze of fresh lime juice or sprinkling of extra cilantro, as desired. Serve immediately. Enjoy!
A Delicious Creamy Lobster Pasta
For 4, ready in 60 minutes!
1 medium onion, coarsely chopped
2 celery stalks, trimmed, coarsely chopped
3 garlic cloves, peeled, smashed
2 sprigs basil or tarragon
4 cups heavy cream
½ tsp crushed red pepper flakes
1 lb. bucatini or spaghetti
1 tbsp unsalted butter
Parmesan, finely grated (about 1 cup), plus more for serving
3 tbsp chopped chives
Freshly ground black pepper
Fill a large pot with cold water. Generously season with salt and bring to a boil. Add lobsters to pot, cover, and steam until shells are bright red, about 8 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle.
Break down those lobsters! Cut or tear off small legs and eat them. Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces; transfer to a medium bowl. Remove meat from knuckles and claws, doing your best to keep the meat as intact as possible (it’s nice to have a whole claw for each person); add knuckle and claw meat to bowl with tail meat and chill until ready to serve.
With a sturdy knife, hack carapace and shells into pieces and transfer to a large oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.
Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible; discard solids.
Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. (You don’t want it to be too al dente, as it’s not going to spend that much time in the sauce.) Drain, reserving 1 cup of pasta cooking liquid.
Meanwhile, return lobster cream to oven or a wide deep skillet. Heat over medium and bring to a simmer; taste and season with salt. Add reserved lobster meat and butter to cream sauce and stir to combine.
Add pasta to oven and toss gently to combine, adding 1 cup Parmesan a handful at a time until sauce is thick and cheese is incorporated. If sauce looks too thick, add a splash or two of reserved pasta cooking liquid to loosen it up.
Transfer lobster pasta to a platter. Top with chives and a few cranks of black pepper. Serve with more grated Parmesan alongside.