4 Latin-inspired Seafood Recipes

4 Latin-inspired Seafood Recipes

Embrace the freshness of the sea with these 4 Latin-inspired seafood recipes!


By: Lucy Lopez

With so many coastal countries, seafood is a large part of Hispanic cuisine. There’s nothing like a beachside restaurant with some fresh delicious meals from the sea, so today I’m going to show you how you can bring that vibe right into your kitchen.

1. Seafood Paella with Mussels
When it comes to seafood, this dish combines all the best parts – the freshness is key! This traditional Spanish dish has been around for ages and in so many variations; this seafood version will be a great hit with family and friends.

Ingredients (Paella)
3 tablespoons extra virgin olive oil
1 onion, peeled and chopped
2 garlic cloves, minced
1 can tomato sauce
Salt and pepper, to taste
2 teaspoons paprika
4 clean, small squid, chopped
2 cups of medium-grain rice or risotto rice
3 cups chicken or vegetable stock (1 to 2 more cups, if needed)
1 cup dry white cooking wine
1 pound spicy Italian sausage, broken up
1 (12-ounce) package shrimp
1/2 cup cherry tomatoes, cut into halves
Parsley, chopped for garnish

Ingredients (Mussels)
1 to 2 tablespoons extra virgin olive oil
2 tablespoons butter
1 to 2 shallots, minced
2 garlic cloves, minced
1/2 pound mussels, scrubbed and de-bearded
1 cup chicken or vegetable stock
1/2 cup dry white cooking wine

Directions

1. For the paella: In a cast iron skillet or paella pan, heat up olive oil over medium-high heat. Sauté onions until translucent (about 4 minutes), add in the garlic and continue to sauté for 2 more minutes

2. Add in tomato sauce, mixing in the salt, pepper and paprika. Add in the squid and cook for a minute or so, then add in the rice and stir well until the grains are covered with sauce and the rice is evenly distributed around the skillet or pan

3. In a separate saucepan, bring the stock and wine to a boil, then pour over the rice. Turn up heat to bring everything to a boil. Season with salt

4. Turn heat down to low and simmer the rice for 20 minutes. Add in sausage and stir until cooked and browned completely.

While the rice cooks, prepare the mussels:

5. For the mussels: In a large skillet, warm butter and olive oil over medium-high heat. Add in the minced shallots and garlic and sauté them for about 2 minutes

6. Add the mussels into the pan and add stock and wine. Immediately cover for 5 minutes. Open and see if all of the mussels are open; if not, cook an additional 1-2 minutes

7. Once the rice is cooked, arrange the shrimp and tomatoes evenly over the rice and let cook. When the shrimp looks pink, flip them to cook the other side

8. Arrange the open mussels over the seafood paella, drizzling the remaining olive oil on top. Top with parsley. Serve immediately

2. Crab Cakes with Chipotle Mayo
These crab cakes will be a hit at any soiree on your calendar. It’s a great app for guests who want to try something new, highlighting the flavor of the crab with a spicy topping twist. You could even make “burgers“ with these patties if you wanted to have it as a meal!

Ingredients (Crab Cake)
1 pound lump crabmeat
1/2 cup yellow, red (or both) bell peppers, chopped
2 eggs, separated
2 teaspoons seasoning of choice – I personally like lemon pepper!
1 garlic clove, minced
1 tablespoon cilantro, chopped
Salt and pepper, to taste
1/4 cup cornstarch
1 tablespoon olive oil
Breading – You can use panko or a gluten-free option

Ingredients (Chipotle Mayo)
1 cup mayonnaise
2 tablespoons chives, chopped
2 teaspoons lime juice
1 teaspoon chipotle seasoning or chipotle hot sauce
Salt and pepper, to taste

Directions

1. Mix together all the ingredients for your chipotle mayo and set aside. This can be made a few days in advance and refrigerated (it’s also great in turkey sandwiches!)

2. In a large mixing bowl, mix together the crabmeat, seasoning, salt, pepper and garlic. Stir together until fully blended and refrigerate between 1-5 hours

3. Beat together eggs in a separate dish and spread out the breading on a separate plate – I usually use a large paper plate for easy cleanup

4. Spoon out some mixture into your palm and flatten into a disc. You’ll want it to be about 2-3 inches in diameter

5. Sprinkle your patties with a little bit of cornstarch to make sure they don’t fall apart. Dip each patty first in the eggs, then coat with the breading

6. Heat olive oil in a skillet and add the crab cakes. Cook about 3-4 minutes per side and move to a plate. Serve warm

3. Shrimp Tacos with Mango Salsa
This sweet and tangy dish balances so well. It’s a quick dinner that your kids will love helping to put together!

Ingredients (Shrimp)
2 teaspoons olive oil
1 1/4 pound shrimp – peeled, deveined and tails removed
Chili powder, to taste
Salt, to taste

Ingredients (Mango Salsa)
1 cup mango, diced
1/2 cup red bell pepper, diced
1/2 jalapeño pepper, remove seeds and ribs to make it milder
Juice of 1 lime
1/2 cup cilantro, chopped

Ingredients (Cilantro Crema)
1 cup sour cream or plain Greek yogurt
1/2 cup cilantro, chopped
2 teaspoons lime juice
1 tablespoon honey
1/4 cup prepared green salsa
Salt and pepper, to taste
1 cup purple shredded cabbage
8 tortillas (corn or flour)

Directions

1. For the shrimp: Heat olive oil on high in a large skillet. Season both sides of the shrimp with salt and chili powder. Place the shrimp in the pan and sear for 2-3 minutes per side until they are pink and cooked through

2. For the mango salsa: Combine ingredients in a bowl and add salt to taste. Cover the bowl and refrigerate for 15 minutes, or up to 4 hours – you can also make this ahead of time!

3. For the creamy cilantro crema: Combine the ingredients in a food processor, pulsing until smooth and creamy. Add salt and pepper to taste

4. Warm the tortillas and assemble your tacos starting with cabbage, adding your shrimp then salsa and a drizzle of crema. Serve immediately

4. Moqueca (Brazilian Fish Stew)
One of the most well-known Brazilian national dishes is Moqueca de Peixe, or fish stew. This creamy dish is associated with the northern costal region of Brazil, Bahia. You’ll be taking a sip of some real cultural heritage with this stew dish!

Ingredients
4 boneless salmon or haddock fillets, chopped
1/2 teaspoon salt
1 tablespoon ground coriander or cilantro
1/2 teaspoon cumin
1/2 teaspoon paprika
Juice from 1 lime
1 small piece of ginger, peeled and minced
2 garlic cloves, peeled and minced
1 brown onion
1 red bell pepper, chopped
1 yellow pepper, chopped
1 tablespoon brown sugar
1 can (14-ounce) chopped tomatoes
1 tablespoon tomato puree
1/2 cup coconut cream

Directions

1. Put the fish in a bowl with salt, coriander, cumin, paprika, lime juice, ginger and garlic. Mix together and marinate for 15-20 minutes

2. Heat oil in a large frying pan and fry the onions on medium for 5 minutes until soft; add in bell peppers and fry for 3 more minutes, then add the fish and the marinade along with the brown sugar, canned tomatoes, tomato puree and coconut cream. Heat until nearly bubbling, without letting it boil over, then simmer on low for 8 minutes until the fish is cooked

3. Serve topped with fresh cilantro and rice of choice

Cleanup Tip: No matter which of these recipes you choose to make, make cleanup even easier with Cascade Platinum Pacs!

All of these recipes require a bit of TLC, so try getting your familia to help and make an event of it! I hope you enjoy these tastes of the sea for your next meal.

Lucía (Lucy) Lopez was born and raised in Buffalo, New York, and lucky enough to have a second home on the pretty little island of Puerto Rico. With writing as her passion, she’s beyond excited to be a part of the Orgullosa community and getting to learn more about Hispanic cultures, other than her own, along the way.

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@Geronimo ML Reyes - We agree! Let us know if you end up trying one of our delicious recipes.

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The Latin seafood is very amazing and I crave such seafood.

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