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This Creamy Seafood Chowder variation is for a grown-up with a fancy palate; it features a base of white wine-infused cream with saffron, clams, mussel meat, Salicornia salt, and a last touch of colour: shrimp. Who doesn’t like a comforting Creamy Seafood Chowder? A warm and smooth soup filled with clams and mussels and a unique salt that tastes like the sea. This version of chowder is made with clams, mussel meat, white wine, saffron, and Salicornia salt on a cream base. This clam chowder is nothing complicated to make nor too long and tastes fantastic, a bite into the ocean. The only challenge is to clean up the sand from the clams. Origin of Chowder Well, I fell in love with chowder in Ireland; I thought this thick soup they have all over Ireland was just a surprisingly comforting seafood concoction of theirs, but surprisingly, it’s not. Chowder originated in the…

Pasta Salad with Shrimp is made the ‘Ceviche Style’ meaning at the base it’s a lemon marinated shrimp, pepper, onion and a tad of hot pepper served on quinoa pasta and fresh cilantro. There is no need to cook anything; just the noodles, the perfect summer meal! Living in Peru for a few months, one must learn how to make a good ceviche de camarones! It’s such an easy and light meal, perfect for summer. I made it Peruvian-style ceviche, and adding the Quinoa element was perfecting this dish. I came up with Pasta Salad with Shrimp ceviche style for a friend’s 40th birthday. She loves Peru so much and had a surprise party, potluck style. I wanted to make something special, extra Peru and this salad became my signature dish! Different Types of Ceviches In Peru, the proud land of ceviches, the Moche civilization (the guys before the Incas,…

Pasta Paella, called Fideuà, is a Spanish dish similar to paella but made of thin noodles instead of rice. The pasta is fried, then soaked in stock with monkfish, clams, veggies and a touch of saffron. The Mediterranean coast of Spain has a gastronomy of their own, and one of its most distinctive dishes is the Pasta Paella (Fideuà). It’s similar to seafood paella but made with a noodle called Fideus. Usually served in a paella pan, this dish is more complicated than a standard paella! A professional Fideuà has the pasta straight up, like a porcupine presentation. To make this effect happen is an art! This version is a simplified home version. However, I’ll tell you how to nail a professional-looking Fideuà in the post. Let’s dive deep into this Mediterranean dish. General View The small 1 cm long and thin piece of noodle is similar to the ones we put…

These Galician Scallops, also known as Zamburiñas, are exquisite especially served with a smooth white wine béchamel and a crunchy Iberic ham! Surf and Turf at its best! The Variegated Scallops, called Zamburiñas in Spain, is a small variety of scallops that are about half more petite than average scallops. Check the picture below to see the difference. Those mollusks change sex many times during their lifetime to end up male. Which I find strange because ‘shell’ or “Concha” in Spanish means “the lady part” in South America… Well, let’s leave it to that! The Coral The coral (roe) is also eaten in Spain, especially with this smaller variety of scallops. The coral is that orange part lying on the side of the scallop, with Zamburiñas way more tender than the usual scallops. If you make the recipe with normal-sized scallops, you should avoid leaving them in; they are usually quite rough to…

The most popular dish in Spain, the famous Paella Marinera or Seafood Paella, is a lovely mix of seafood in a bomba rice dish flavoured with veggies, smoked paprika, and saffron. Spain gastronomy at its very best! Paella Marinera (seafood paella) is a dish; I’ve studied quite a lot since I live in Spain. Also, it’s “the meal” every guest visiting looks forward to experiencing. So I did my share of Seafood paella; I even bought a unique burner and massive paellera pan for six people. The beauty in seafood paella is that you can use whatever “seafood” you prefer, although the usual crawfish (Cigalas) and prawns (Langostinos) are the standard toppings. You’ll also find mussels and clams in most seafood paellas, but it’s ultimately up to you and what you find at the market. The squid and cuttlefish are also used, although usually reserved for the black paella. I’ve used crawfish…

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