Mixed Seafood Recipes are food preparations which constitute the flavor from all around the world. These incorporate more than two types of seafood while preparing one dish and are considered very nutritious and healthy as it is very rich. One can enjoy these recipes with family or friends or in any small professional gathering. http://www.gourmetrecipe.com http://www.gourmandia.ca http://www.gourmetrecipe.com/recipes/ingredients/seafood-recipes/mixed-seafood-recipes

1. Mixed Seafood Recipes
In fancy seafood restaurants in many countries, from The Rocks at the Sydney Harbor
in Australia to the San Francisco Bay Area, among the most special dishes prepared are
those featuring a variety of fresh seafood cooked in the simplest of ways showcasing
the freshness of their catch.
Paella, one of Spain’s signature dishes can be made solely with seafood and in fact,
there’s a name for it “paella de marisco” which can be more expensive that other
versions containing meat. Aside from fish which may even be excluded, other
components are squid (take out the inksacs found in the head otherwise it will color
the dish black), mussels, clams and shrimp. Fancier versions include langoustines
(succulent, white shellfishalso known as scampi) or even halved lobsters. Pasta and
pizza frutti di mare (fruits of the sea) are popular favorites in Italian restaurants and
feature the similar ingredients with the addition of anchovy fillets adding a distinct
salty flavor to the dish. Do not go overboard on the anchovy as a little goes a long way.
Other impressive dishes include fantastic seafood platters composed of three, four or
a lot more varieties of fish and other ingredients. These can be cooked in the same
manner like a mixed tempura with battered prawns, crabstick and small fish served
with a sweet dip with grated raddish and ginger. A platter can also feature each
ingredient can also be prepared in different ways: marinated raw fish (ceviche), deep
fried squid rings (calamari), grilled scallops and baked mussels. That certainly should
be enough to satisfy anyone’s seafood cravings!
Simple dishes to try at home include salads, soups and if you’re ambitious, a seafood
lasagne with home-made noodles. Store bought pasta is a convenient option but
fresh pasta is much better though time-consuming to prepare.
When preparing any dish with seafood, try to buy the freshest ingredients especially if
you are serving it raw or cooking it very simply like on a grill. If you are going to
combine it with a lot of other ingredients like in a tomato-based soup, then by all
means but less expensive ingredients but make sure they’re fresh as well. This is not a
challenge and a big expense if you happen to live in a coastal area but if you live in the
heart of the city, then prepare to spend quite a bit.

2. When attempting to make a dish healthier or pescetarian-friendly, simply replace
meat ingredients (beef, pork and chicken) with the bounty of the sea. Do consider
first if the flavors will still go well together. Remember as well that deep-fat frying and
using a lot of butter and cream increases the fat and calorie content of any dish.
Remoulade of Saint Jacques marinated
Servings: 4
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Recommended Wine: Beaujolais rouge
Ingredients:
16 scallops, 3 tablespoons olive oil, 2 lemons, Guerande salt, 3 1/2 oz. corn salad
leaves, 1 lola rosa lettuce head, 1 celery stalk, 1 tablespoon balsamic vinegar, 2 tips of
dried green loberster powder (made from the green part of the lobster), mayonnaise
Preparation Instructions:
Marinate the scallops in olive oil, lemon, and Guerande salt for 24 hours. Prepare a
julienne with celery, lemon, and some mayonnaise. Place a ring of this in the middle of
a dish. Lay the marinated scallops around it and sprinkle with Guerande salt and some
dried green lobster powder. Place some lola rosa in the middle and some corn salad
on top of this. Season with olive oil. Mix some olive oil with balsamic vinegar. Stir well
and pour this syrup-like mixture lightly around the serving dish.

3. Seafood Lasagna
Here’s a tasty twist on classic lasagna; instead of using beef or chicken, use shrimp,
scallops, and lobster.
Servings: 12
Cooking Time: 65 minutes
Difficulty Level: Average
Ingredients:
1 lb. lasagna noodles, ½ cup butter, 1 lb. medium shrimp, shelled and deveined, 1 lb.
scallops, 1/3 cup white wine, 3 cloves garlic, minced, 2 (1 lb.) lobsters, boiled and
shelled, 16 oz. ricotta cheese, 1 egg, 1 ½ teaspoons dried oregano, 1 ½ teaspoons
dried basil, 1 lb. Cheddar cheese, shredded, 1 lb. mozzarella cheese, shredded, ½ cup
bread crumbs
Preparation Instructions:
Preheat the oven to 350 degrees F. Cook and drain noodles. Place the butter in a large
skillet placed over medium high heat. Once melted, add the shrimp and scallops,
sautéing until golden. Add the wine and garlic and simmer 5 minutes. Remove the
skillet from the stove. Dice the lobster meat. Add to the scallop mixture. Drain. In a
large mixing bowl, stir together the ricotta, egg, oregano, basil, and Cheddar. Place a
layer of noodles in the bottom of a greased 9 x 14 in. baking pan. Top with half the
ricotta mixture, half the lobster mixture, and 1/3 the mozzarella. Repeat layers. Add
another layer of noodles, then one of mozzarella, and finally the bread crumbs. Bake
50 minutes.

4. Red Mixed Paella
There are countless mixed paella recipes. The following method is common to most of
these. Seasoning depends greatly on individual preferences and regional influences.
However, salt, saffron and garlic are almost always included.
Make a broth from seafood, chicken, onions, garlic, bell peppers and bay leaf.
Heat oil in a paellera. Sear red bell pepper strips and set aside. Sear crustaceans and
set aside. Saute meat until golden brown. Add garlic and saute until brown. Add
grated tomatoes and saute. Add onions and bell peppers. Saute until vegetables are
tender. Add dry seasonings except for salt. Add rice. Braise rice until covered with
sofrito. Add broth. Add salt to taste. Add saffron (and/or food coloring). Simmer until
rice is almost cooked. Replace crustaceans. Continue simmering until rice and
crustaceans are finished cooking. Garnish with seared red bell pepper strips.
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