Spanish Paella Valenciana – Traditional Seafood and Meat Rice A classic Spanish dish originating from Valencia, Paella Valenciana combines rice with a variety of seafood, meats, vegetables, and saffron for a rich, flavorful meal. Ingredients (Serves 4): * 200g chicken thighs, cut into pieces * 150g rabbit meat (optional), cut into pieces * 150g prawns * 150g mussels, cleaned * 1 onion, chopped * 1 red bell pepper, sliced * 2 tomatoes, grated * 2 cups bomba or short-grain rice * 4 cups chicken broth * 1 tsp saffron threads * 2 cloves garlic, minced * Olive oil, salt, pepper, fresh parsley Instructions: 1. Heat olive oil in a paella pan. Brown chicken and rabbit pieces, set aside. 2. Sauté onion, garlic, and bell pepper until soft. Add tomatoes and cook down. 3. Add rice and saffron, stirring to coat. Return meats to pan. 4. Pour in broth, simmer without stirring for 15 minutes. 5. Add prawns and mussels on top, cook until seafood is done and rice is tender (about 10 minutes). 6. Garnish with parsley and serve. Spanish Tip: Create a crusty socarrat by increasing heat during the last few minutes without stirring.

Creamy Crab and Shrimp Seafood Bisque YAY OR NAY! Ingredients: ½ lb shrimp, peeled, deveined, chopped ½ lb lump crab meat, shells removed 4 tbsp butter 1 small onion, finely chopped 2 cloves garlic, minced 2 tbsp flour 2 cups seafood stock (or chicken stock) 1 cup heavy cream ½ cup whole milk ¼ cup dry white wine (optional) 2 tbsp tomato paste 1 tsp Old Bay seasoning ½ tsp smoked paprika Salt & pepper, to taste 1 tbsp fresh parsley, chopped (for garnish) Optional: a dash of hot sauce Instructions: Sauté the Aromatics: In a large pot, melt butter over medium heat. Add onion and cook until soft (3–4 mins). Add garlic and cook for another 30 seconds. Make the Base: Stir in flour to make a roux, cook for 1 minute. Slowly whisk in seafood stock and wine, stirring constantly until smooth. Add Cream and Seasoning: Stir in tomato paste, heavy cream, and milk. Add Old Bay, paprika, salt, and pepper. Simmer gently for 10 minutes to let flavors blend. Add Seafood: Stir in shrimp and crab meat. Simmer for 5–6 minutes or until shrimp is fully cooked and tender. Add hot sauce if desired for a little kick. Finish and Serve: Taste and adjust seasoning. Ladle into bowls and garnish with fresh parsley. . #SeafoodBisque #CrabAndShrimpLovers #ComfortInABowl

TITAN SEAFOOD MEDLEY DEEP DISH Ingredients: 1 deep-dish crust ½ lb shrimp, peeled & cooked ½ lb calamari rings, cooked ½ lb lobster or crab meat 2 cloves garlic, minced ½ cup diced shallots ½ cup heavy cream 1 ½ cups shredded mozzarella or Gruyère Splash of lemon juice Fresh parsley or dill Salt, pepper & chili flakes (optional) Instructions: 1⃣ Sauté garlic & shallots in butter till soft. 2⃣ Add cream, lemon, and seasonings—simmer gently. 3⃣ Fold in seafood and half the cheese. 4⃣ Fill crust with creamy seafood mix, top with remaining cheese. 5⃣ Bake at 375°F (190°C) for 25–30 min until golden & bubbly. 6⃣ Garnish with herbs, serve deep, rich, and ocean-loaded! Prep: 20 min | Cook: 30 min | Total: 50 min | Serves: 4

Seafood Paella Ingredients: - 1 cup Arborio rice - 3 cups vegetable broth - 1/2 cup frozen peas - 1 red bell pepper, chopped - 1 small onion, diced - 2 cloves garlic, minced - 1 cup shrimp, peeled and deveined - 1 cup mussels, cleaned - 1 tsp smoked paprika - 1/2 tsp saffron threads (optional) - 3 tbsp olive oil - Salt and pepper to taste - Lemon wedges for serving - Fresh parsley, chopped for garnish Preparation Steps: 1. In a large paella pan or skillet, heat olive oil over medium heat. 2. Add the onion and garlic, and sauté until translucent. 3. Stir in the red bell pepper and cook for another 2 minutes. 4. Add the Arborio rice, smoked paprika, and saffron (if using). Stir to coat the rice. 5. Pour in the vegetable broth and bring to a simmer. Season with salt and pepper. 6. Reduce heat to low and cover. Cook for 15 minutes without stirring. 7. Add the shrimp and mussels, gently pressing them into the rice. Cover and cook for another 5-7 minutes until seafood is cooked. 8. Remove from heat and let it sit covered for an additional 5 minutes. 9. Garnish with peas, fresh parsley, and serve with lemon wedges. Prep Time: 15 mins | Cooking Time: 25 mins | Total Time: 40 mins Calories: 430 kcal per serving | Servings: 4 servings Suggested Pairings: Serve with a fresh green salad and crusty bread for a complete meal. #seafoodpaella #easydinner #homemade

Creamy Cajun Seafood Pasta Ingredients: - 8 oz fettuccine pasta - 1 tbsp olive oil - 1 lb shrimp, peeled and deveined - 1 cup scallops, cleaned - 1 tbsp Cajun seasoning - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup cherry tomatoes, halved - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Preparation Steps: 1. Cook the fettuccine pasta according to package instructions; drain and set aside. 2. In a large skillet, heat olive oil over medium heat. 3. Add shrimp and scallops to the skillet, sprinkle Cajun seasoning, and sauté until cooked, about 3-4 minutes. 4. Stir in minced garlic and cook for an additional minute until fragrant. 5. Pour in the heavy cream and bring to a gentle simmer. 6. Add cherry tomatoes and stir until softened, about 2-3 minutes. 7. Mix in the cooked fettuccine and grated Parmesan cheese; combine well. 8. Season with salt and pepper to taste. 9. Serve immediately, garnished with fresh parsley. Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins Calories: 520 kcal per serving | Servings: 4 servings Suggested Pairings: - Garlic bread - Caesar salad - Steamed vegetables #seafoodpasta #cajunflavors #pastalover