Boys of Cooking

Tag: Seafood

  • Sugar-and-Spice-Baked Shrimp

    These are wonderfully delicious — the perfect thing with cocktails. Spicy-salty-sweet shrimp. Just make sure you check the temperature before serving them as they are deadly when they first emerge from the oven.

  • Squid Stuffed with Scallops and Shrimp in a Saffron Sauce

    A bit of trouble but so yummy. You can probably cut down on the cream but using fish stock to make the filling, but why would you?

  • Arroz con Calamares (a.k.a. Squid Rice)

    Made with canned cuttlefish, this is a real favorite of ours. When we are feeling lazy, it’s an easy meal. And faster than calling Jiffy Squid for a delivery! We’d never serve this to friends, who generally don’t like fishy flavors or things with tentacles, but for us it’s perfect comfort food.

  • Mischievous Squid Rice (arroz de lulas malandrinho)

    Mischievous Squid Rice (arroz de lulas malandrinho)

    A Portuguese rice dish that’s tasty and simple. I can’t explain why it’s considered mischievous though — it’s just delicious!

  • Shellfish Paella

    Shellfish Paella

    This recipe is a bit involved, but truly worth the trouble. The traditional shellfish paella is a little soupy and is typically served with a dab of Garlic Allioli on the side. Feel free to vary the seafood according to your taste and its availability.

  • Black Risotto with Braised Squid

    Black Risotto with Braised Squid

    Braising the squid provides tasty liquid for cooking the rice and ensures that the squid meat is tender. This is even better if you add some roasted red pepper strips near the end.

  • Grilled Octopus

    Grilled Octopus

    Purchase 1 octopus (1½ to 2 pounds), cleaned Note: A larger octopus will work, just make sure it fits in your pressure cooker and adjust the cooking time. I’ve also cooked 2 1½ pound octopuses at once in my 6-quart pressure cooker. When you (or the fishmonger) clean the octopus, be sure to remove the…

  • Italian Clam Soup

    Scrub 3 dozen littleneck clams At some point, make the croutons, at bottom of this recipe. Heat in 2-3 quart soup pot ¼ cup olive oil Add, keeping heat low enough it does not brown: 2 TBL finely minced garlic Cook briefly and add 6 anchovy fillets Cook until the anchovies break down into a…

  • Pasta with Squid Ink Sauce

    Pasta with Squid Ink Sauce

    We love the fishy taste of squid ink and the black color makes this dish even more exotic. You won’t be disappointed with this one.

  • Lobster à l’américaine

    This dish used to strike me as a lot of work. Now it seems relatively straight-forward: familiarity, I imagine, explains this. As a bonus, the leftover shells can be used to make a delicious lobster stock. This stock is the basis of the next recipe, Lobster Risotto. Makes 6 servings One 2- to 2½-pound lobster…

  • Brandade de Morue

    This combines two of Evan’s favorite flavors, garlic and butterfat, with the delightful texture and flavor of salt cod. Makes 6 to 8 servings 1 pound boneless, skinless salt cod 2 to 3 boiling potatoes ¾ cup heavy cream ½ cup olive oil 6 to 7 large garlic cloves 1 baguette One to two days…

  • Shrimp with Tomatoes and Feta

    Evan threw this dish together, revising it over the years. Eventually we discovered it’s a real Greek dish, but it was many years after he started fixing it that we ever found it on a menu. If you’re in a hurry you can skip peeling the tomatoes and trim a few minutes off the preparation…

  • Crabby Crab Cakes

    Makes 4 servings 1 pound fresh lump crab meat 1 egg 1 tablespoon Dijon mustard 6 tablespoons flour 2 tablespoons olive oil 4 tablespoons unsalted butter Gently combine 1 pound fresh lump crab meat 1 egg 1 tablespoon Dijon mustard salt and pepper to taste 2 tablespoons flour Cover mixture and put in freezer for…

  • Seppie In Zimino

    Seppie In Zimino

    Clean and cut into bite-size pieces or strips (not rings) 1½ to 2 pounds fresh or thawed cuttlefish Even if you have purchased cleaned cuttlefish, check that it is completely cleaned. In a pot (large enough to hold all the ingredients) on medium heat, place ¼ cup olive oil 1 small onion, minced Cook until…

  • Fideua

    Fideua

    Clean really well: 1 pound mussels 18 little neck clams Clean but leave in their shells 8 or 12 shrimp, depending on size Clean ½ pound sea scallops, cut in half horizontally (producing shorter cylinders) Cook the clams with ⅓ cup water, covered in a 2 quart sauce pan, until the clams open. Remove from…

  • Grilled, Stuffed Squid

    Buy 1 pound of uncleaned squid. The ones I bought had bodies about 5-6 inches long and there were 8 of them in a pound. Clean the squid (directions below) reserving the ink, which is the whole reason to buy uncleaned squid and cleaning them yourself. Chop 4 scallions, napa cabbage (about 1¼ cups) and…

  • Fiery Shrimp

    Combine 1 tsp tamarind concentrate, 2 tsp cayenne pepper, ¼ tsp black pepper, 1 tsp paprika, 1 tsp groun cumin, 1 tsp salt. Add 1 pound of deveined shrimps with the tail left attached. Mix until spicesd are distributed evenly over the shrimps. In a glass or Corning ware dish with a glass lid, combine…

  • Grilled Swordfish

    Easy as can be. Get a 1-inch thick swordfish steak. Let it come to room temperature and season lightly with olive oil, salt and pepper. Get the grill hot (400º F), and grill for about 5 to 6 minutes per side. I prefer charcoal but it works just fine on a gas grill.

  • Corn-Crusted Soft-Shell Crabs

    In a pie plate, beat together 1 egg, ½ cup milk and some salt. Put some very fine (Indian Head brand) corn meal in another pie plate and mix with some ground pepper. Dip each cleaned soft-shell crab in the egg mixture, let drain a bit and dredge in the corn meal (on both sides).…