Mixed Seafood Bag

Mixed Seafood Bag

This recipe is an oven-baked seafood bag containing crab, octopus, squid, mussels, and shrimp with potatoes, onion, corn, and a rich sauce of butter, garlic, tomato paste, pepper paste, cooking cream, lemon juice, and spices. The ingredients are prepared, then the sauce is made in a frying pan or pot. The seafood is then placed in an oven bag and baked at 180 to 200°C for approximately 35 to 40 minutes. It is usually served over short-grain, sticky rice.

A hot mixed seafood dish with crab, shrimp, squid, and vegetables cooked together in a buttery, seasoned sauce.

Like a seafood boil or mixed shellfish stew.

Use a mix of seafood so the cooking stays balanced. Serve it hot, when the sauce and seafood are still fresh and fragrant.

Ingredients

  • Crab
  • Octopus
  • Squid
  • Mussels
  • Shrimp
  • Potatoes
  • Onion
  • Corn
  • Ginger
  • 150 g Butter
  • quarter cup Oil
  • Sliced garlic
  • 1 medium onion
  • 2 and a half tablespoons Tomato paste
  • 1 tablespoon Pepper paste
  • Lemon zest
  • 1 teaspoon Paprika
  • 1 teaspoon Fish seasoning
  • 1 teaspoon Onion powder
  • 1 teaspoon White pepper
  • 1 tablespoon Salt
  • 1 teaspoon Dried coriander
  • 1 teaspoon Turmeric
  • 1 cup Cooking cream
  • 1 cup Lemon juice
  • Chopped parsley
  • half a cup Water
  • 1 cup Short-grain rice
  • 1 and a half cups Water for the rice
  • quarter of an hour Salt and vinegar for soaking the seafood
  • Olive oil

Instructions

  1. In a bowl, clean the seafood with water, salt, and vinegar before cooking.
  2. In a bowl, clean the mussels of algae and dirt, then soak them in water, salt, and vinegar for a quarter of an hour, or simply wash them.
  3. In a bowl, clean the shrimp by removing the dark vein and, if desired, the heads.
  4. In a bowl, mix all the spices together before using them.
  5. In the oven, preheat to 180°C, with top and bottom heat.
  6. In a pot or frying pan, melt the butter, then immediately add the oil.
  7. In a frying pan, add the sliced garlic with a pinch of the spices and stir.
  8. In a frying pan, add the chopped onion with the ginger, sprinkle them with spices, and leave the mixture to soften.
  9. In a frying pan, add small onions if available.
  10. In a frying pan, add the tomato paste, then add the pepper paste.
  11. In a frying pan, add the mixed spices, then add half a cup of room-temperature water.
  12. In an oven bag, add the sauce, then add the seafood and potatoes.
  13. In an oven bag, add the cream, lemon zest, and lemon juice.
  14. In an oven bag, seal the bag, leaving it not completely tight so that steam can escape.
  15. In the oven, place the bag in the middle of the oven at between 180 and 200°C, with top and bottom heat.
  16. In the oven, leave the recipe to cook for approximately 35 to 40 minutes.
  17. In a pot, cook the short-grain rice using 1 cup of rice and 1 and a half cups of water until it becomes sticky like sushi rice.
  18. On a serving platter, place the rice, then make a space in the middle and pour the contents of the seafood bag over it.

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