EAT YOUR COLORS- May 2023

It’s Seafood Boil Season!

Although there is no wrong time to eat a great medley of seafoods, most folks get that party started in May. The fish mongers start putting out their fresh shellfish out on sale and the Spring weather seems to cry out for seafood boils.

You can even have Seafood Broils where you broil your seafoods instead of boiling them in a delicious stock. You can even mix in some saffron rice and make a Spanish paella dish. If you use a gravy (marinara sauce) then you can make The 7 Fishes, a traditional dish served over pasta or bread in Sicily and Italy served during the High Holy Holidays.

Now all those dishes mentioned above are best made cooking your seafood ingredients with the rice or with gravy/sauce served over bread or pasta. It gives those other starch ingredients lots of seafood flavor. I particularly do not enjoy that as much as most people- especially my extended families. That’s why I like my seafood boil. I drain the stock from the seafood (use the seafood stock for other dishes) and enjoy my seafood boil simply and plainly.

My Seafood Boil recipe…

Is really the easiest thing to put together. It’s just starting with a great stock and the timing of dropping ingredients into the stock. Some ingredients cook faster than others and raw / fully cooked ingredients also have their timing off so you have to properly plan.

Here are my ingredients (but use what YOU like): : mini lobster claws, crabs, shrimp, black mussels, chorizo, mini potatoes, corn on the cob, onions, lemon, lime, orange and lots of garlic, herbs and red pepper flakes. I also use my homemade chicken stock but a great store-bought will do nicely too. I no longer use “butter” but it was part of my original recipe. Nowadays, I add some edamame for a surprise new twist to my Seafood Boil.