Best 8 Seafood Fra Diavalo With Charred Garlic Bread Recipes

SEAFOOD FRA DIAVOLO WITH PASTA

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
• When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
• Season with salt and red pepper.
• Bring to a boil.
• Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
• Add the shrimp, calamari and scallops.
• Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
• Add seafood to the tomato mixture, and stir in the parsley.
• Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
• Serve sauce over pasta.

SHRIMP FRA DIAVOLO

Steps:

• Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
• Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
• In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
• Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
• Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

LOBSTER FRA DIAVALO WITH RICOTTA CAVATELLI

Steps:

• Fit electric mixer with a dough hook. In the bowl of the mixer, combine ricotta, flour, 1 tablespoon oil, and salt. Form a well in the middle of the mixture and crack yolks into middle of the well. Using the dough hook, mix until the ingredients just come together. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.
• Bring 2 large pots of water to boil and salt heavily (salty like the sea). While water is coming to boil, pass tomatoes through a food mill and then chinoise to remove seeds. Set aside. Thinly slice garlic and set aside. Remove the tail and claws of the lobsters and place the claws in 1 of the pots of boiling water. Turn the heat off and wait 2 minutes. Add the tails. Let steep 6 minutes more and remove tails and claws to ice water. When cooled, remove meat, chop and reserve. Add cavatelli to other pot and cook about 8 minutes.
• In saute pan, heat 4 ounces oil and add garlic, cooking 1 minute until garlic starts to just brown. Add sliced chili and cook 1 more minute. Stir in 1/4 cup dry white wine, cooking 1 minute, then add tomato puree. Cook 3 minutes more. When pasta is cooked, add it to the sauce with the lobster and cook 2 minutes. Add butter and turn off heat. Stir and season, to taste, with sea salt and white pepper.
• To serve, divide the pasta among 4 bowls, tear the basil leaves with your hand and sprinkle over the top of the pasta. Drizzle with extra-virgin olive oil.

SEAFOOD FRA DIAVOLO

Steps:

• Make the marinara sauce in a large pot. You can make this a day or two before. First saute the onion in 1T olive oil. once it starts to soften, lower the heat and add the chopped garlic clove. Add 2 cans (28 oz each) of crushed tomatoes. Add 2T or more of parsley, oregano and basil. Add 1 tsp salt, 1 Tbsp fresh black pepper. Add 1 Tbsp hot red pepper flakes. Bring to a boil. Float a bay leaf on top. Cover and lower flame and simmer for 30 minutes stirring occasionally. After 30 minutes, remove bay leaf. Adjust spices to taste. Cool to save or use in recipe.
• De-grit the clams (soak in cold water bath with salt three times for 20 minutes each) and scrub. Get rid of dead ones.
• De-beard the mussels but pulling it down to the hinge at the flat end of the shell and then scrub. If a mussel is open, gently tap it on the counter and see if it closes. If it doesn't throw it away. It's dead. Also, if it's shell is cracked, to toss it too.
• Remove the muscle from the scallops. It's a tough piece attached to the side..
• Devein and remove the shells from the shrimp.
• Bring a pot of water (large enough to hold all the clams and mussels with room to spare) to a boil in the highest heat and add littleneck clams to the boiling water and cover. Cook until shells have opened, about 3-5 minutes. Then add mussels and cover for another 5 minutes. (watch that it doesn't boil over). Remove shellfish with a large slotted spoon and rinse with hot water in a colander. Put them all in a big bowl.
• Start heating the sauce. I used a Dutch oven for the sauce (A giant hot tub for the seafood). Stir slowly and when the sauce is reaches a boil lower to a simmer. Add the clams and mussels. Add 1 cup of chicken or fish stock.
• Prepare the rest of the seafood and once prepared as listed below and then dump the whole thing into the sauce and simmer for 20-30 minutes in total. Here are the details:
• Heat 2 Tbsp olive oil in a pan.
• Add scallops and sear 2 minutes. Turn them over.
• Add clam meat and calamari and sauté for 1 minute.
• Add shrimp. 1 minute per side.
• Add 1 cup of dry white wine and let the alcohol burn off. Do this right after you put the shrimp on.
• Boil 1 box of linguini in salted water for about 10 minute to get al dente. Drain and rinse in hot water. The linguini can also (less desirable) be prepared ahead of time and put to the side if need be.
• Spoon seafood over pasta. Garnish with a handful each of fresh chopped parsley and basil (about 1 cup in total) and serve.

THE REALTOR'S SEAFOOD FRA DIAVOLO

Steps:

• In a large skillet over medium heat, heat oil, add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally unitl starting to soften. Add tomatoes with their juice, tomato sauce, wine, basil, and red pepper flakes. Meanwhile, cook the pasta according to package directions. Never add oil to the water or the sauce won't stick to the pasta later.
• When the pasta is just about done, add the shrimp to the sauce mixture and cook about 3-4 minutes until just oink.
• Drain pasta and spoon sauce over pasta. Sprinkle the crabmeat over top being careful not to break up the lumps.
• NOTE- you can use the crabmeat or switch it out and substitute scallops, clams, oysters, calamari or any combination of seafood you like best. Our favorites are crabmeat and/or scallops with the shrimp.

SHRIMP & SCALLOP FRA DIAVALO

Steps:

• Bring 4 quarts salted water to rolling boil, covered, in large stockpot. You will add your pasta to the water during the 8 minute simmer of the sauce (see below.).
• While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss seafood, half of red pepper flakes, 2 tablespoons olive oil, and 1 teaspoon salt in medium bowl. Add seafood to skillet and quickly toss for about 30 seconds. It will not be finished cooking, but you will finish it later. Remove from heat and add cognac; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave a flame over skillet until cognac ignites; shake skillet until flames subside, transfer seafood to medium bowl, and set aside.
• Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 2 tablespoons olive oil and 5 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes. Add remaining red pepper flakes, 1 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved seafood and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until seafood has heated through, about 1 minute longer. Off heat, stir in butter until melted.
• Meanwhile, while sauce simmers, add pasta to the boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty stockpot; add about 1/2 cup sauce (without seafood) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and seafood, and serve immediately with freshly grated Parmesan and a nice, crusty bread to soak up the sauce!

LOBSTER FRA DIAVOLO

Steps:

• Par cook the lobster tails: Heat a large pot of boiling water over high heat. Quickly blanche the lobster tails just long enough so the shell turns red and the meat isn't fully cooked but can be removed from the shell, 2 to 3 minutes. Transfer the lobster tails to an ice bath to stop the meat from cooking. Turn each lobster tail onto its back on a cutting board and cut from the center belly down. Turn the tail around and cut again from the center belly down, splitting the tail in half. Use your hands to crack it open and remove the meat, reserving the shells. Chop the lobster meat into 1/2-inch pieces and set aside.
• Heat 1 cup oil in a medium saucepan to 325 degrees F. Gently drop in the quartered artichokes to prevent the oil from splashing. Crisp the baby artichokes until golden brown, about 2 minutes. Set aside on a paper towel-lined plate, season with salt and reserve for later.
• Heat the remaining 2 tablespoons oil in a large skillet over high heat. Season the cod with salt and pepper on both sides, then sear the cod, presentation side down. Add a sprig of thyme and 2 tablespoons butter and allow to brown. Baste the fish with the melted butter until cooked through, about 2 minutes. Transfer the fish to a plate, making sure to leave a little butter in the skillet.
• Add the cockles and 3 tablespoons butter to the skillet and cook, uncovered, until the cockles open, about 5 minutes. Use a slotted spoon to remove the opened cockles to a plate. Discard any cockles that do not open.
• Add the chopped lobster to the butter and clam juice mixture in the skillet and cook until warmed through, about 1 minute. Remove the skillet from the heat.
• Meanwhile, heat the lobster broth in a medium pot over medium heat. Add the juices from the cooked cod, cockles and lobster to the broth, along with the remaining 2 tablespoons butter. Reduce the heat to low and whisk to combine until heated through.
• To assemble, add 4 tablespoons sunchoke puree to the center of a 12-inch rimmed bowl. Place a piece of cod in the center of the sunchoke puree. Arrange 7 to 8 cockles and some of the lobster around the cod. Add the crispy artichokes and garnish with picked fennel fronds and parsley. Serve with 4 ounces broth, tableside.
• Bring the cream, sunchokes and salt to a simmer in a medium saucepan over low to medium heat and cook until the sunchokes are fork tender, about 15 minutes. Place the sunchokes in a food processor or blender and puree, adding reserved cream if needed, until smooth and creamy (like baby food). Makes about 2 cups.
• Heat the oil in a large pot over medium-high heat. Add the celery, carrots, onions and fennel. Season lightly with salt and pepper. Sweat and caramelize the veggies, about 10 minutes. Add the lobster shells to the pot, then stir and crush the bodies into the vegetables.
• Add the garlic, tarragon, bay leaf, basil, thyme, rosemary and chile flakes and bloom the aromatics for 1 to 2 minutes. Stir in the butter to melt. Stir in the tomato paste and bloom for 3 to 4 minutes. Add the bourbon and white wine, stir and reduce until the alcohol is cooked off, 5 to 10 minutes. Add the lobster base and simmer for 3 to 5 minutes. Add the water and bring back to a simmer, stirring occasionally and crushing the shells to extract as much flavor as possible, 30 minutes. Strain through a sieve, pressing on the solids to get all the liquid and flavor. Strain the liquid through a fine-mesh sieve. Rapid chill in an ice bath. Makes about 5 cups.

EASY SEAFOOD PASTA FRA DIAVOLO

Steps:

• Combine marinara sauce, clam juice, hot sauce and tomato paste in large saucepan.
• Heat to boiling and simmer 5 minutes until slightly thickened.
• Stir in shrimp and scallops. Cook about 5 minutes until seafood is cooked through.
• Serve over cooked pasta.