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Author Notes: Beautiful, isn’t it? My family calls it the Holiday Seafood Feast but I call it La Grande Zuppa del Costiera Amalfitana (The Grand Soup of the Amalfi Coast), in honor on Salvatore, Marilu and the staff at Il Ritrovo who taught me this stunning recipe. —Monica Maloney Heidler
- 4 tablespoons Olive Oil
- 2-3 Garlic Cloves, Finely Chopped
- 2 cups Cherry Tomatoes, cut in half or quarters
- 2 tablespoons plus 2 Teaspoons Finely Chopped Parsley, divided
- ½ - 1 teaspoons Crushed Red Chile flakes
- 1½ to 2 cups White Wine
- ½ - 1 cups Water (or more Wine...)
- pinches Salt, White Pepper
- 4 Red Snapper, Sea bass or other mild white Fish Fillets, about ½ lb
- 8-12 Shrimp, cleaned & deveined
- 8-12 8-12 Clams/Mussels or both
- 1 pound Calamari &/or Octopus cleaned and sliced
- In a large Paella pan with a lid or something similar, combine the olive oil and garlic and sauté until the garlic turns golden, about 5 minutes. Add the tomatoes, 2 tablespoons of the parsley, chile flakes, white wine and water and season with salt. Bring the mixture to a boil. Turn the heat down, carefully add the fish fillets to the pan, and then turn them to coat with the cooking liquid. Cover with the lid and cook for 5 minutes then add the remaining seafood. Cover the pan and simmer until the shrimp turn pink and the clams open. Season with salt, garnish with remaining parsley. Serve immediately in shallow bowls that have been warmed or right from the pan. Grilled or toasted bread goes great with this!
- You be the judge of how much sauce to have. We like lots to sop up with crusty bread. This recipe serves 4. Feel free to divide the recipe into smaller pans. I do because my pans are small. This also makes a great dish for a romantic dinner, cut the portions in half and it serves two perfectly!
More Great Recipes: Stews