I’ve been inspired to make paella now that it’s lobster season and I have some beautiful new ceramics in my kitchen. But, I don’t feel like rice does lobster justice. I made Fra Diavolo with saffron instead. One of my favorite things about this is that you can season halved mushrooms with smoked paprika to make them taste like smoked sausage.
Ingredients
1/4 cup homemade chili oil or spice infused oil
4 large organic tomatoes, seeded (for sauce)
3 large garlic cloves, smashed
1 cup baby bella mushrooms
2 tsp smoked paprika
1 lb fresh mussels, cleaned
1/4 lb uncooked shrimp, cleaned
1/2 lb fresh cooked lobster meat or white fish
1 tsp salt and pepper
3/4 cup dry white wine
1 tsp butter
1 lb fresh pasta of choice
1/2 tsp red pepper flakes
1/4 cup chopped fresh basil and parsley
1/4 tsp Spanish saffron
Directions
Add about a tablespoon of chili oil to a Dutch Oven or Ceramic pot (I use the Aroma doveware 4 qt dutch oven) on medium high heat and place seeded tomatoes face down onto pan with garlic. Allow tomatoes to grill and char a little bit on both sides. Put aside for later. Add more chili oil and add mushrooms to the ceramic, coated in 2 tsp of smoked paprika. Cook through and set aside for later. In a separate boiling pot, boil salted water for pasta. Under cook pasta so it is more firm than al dente. Back in the ceramic, add wine, mussels, butter, and salt and pepper. Stir about 1 minute until wine starts to reduce and add mussels. Cover and cook for 3 minutes. Add shrimp and lobster, cook until mussels open up and shrimp is pink. Add tomatoes and garlic and stir into the liquid to create your sauce. Add pasta , mushrooms, red pepper, parsley, basil, and saffron.
Over To You
Whats your version of Seafood Fra Diavolo? Share and inspire us 🙂
