Best 6 Seafood Fra Diavalo With Charred Garlic Bread Recipes

LOBSTER FRA DIAVALO WITH RICOTTA CAVATELLI

Steps:

• Fit electric mixer with a dough hook. In the bowl of the mixer, combine ricotta, flour, 1 tablespoon oil, and salt. Form a well in the middle of the mixture and crack yolks into middle of the well. Using the dough hook, mix until the ingredients just come together. Wrap dough in moist towel and let rest in a warm location for 10 minutes. Roll dough through a pasta machine starting at the largest setting and slowly working to the number 4 setting. Take the sheet of dough and cut into strips about 1/2-inches wide by 10 inches long, then pass through cavatelli machine. Place the pasta on sheet tray and freeze until ready to use.
• Bring 2 large pots of water to boil and salt heavily (salty like the sea). While water is coming to boil, pass tomatoes through a food mill and then chinoise to remove seeds. Set aside. Thinly slice garlic and set aside. Remove the tail and claws of the lobsters and place the claws in 1 of the pots of boiling water. Turn the heat off and wait 2 minutes. Add the tails. Let steep 6 minutes more and remove tails and claws to ice water. When cooled, remove meat, chop and reserve. Add cavatelli to other pot and cook about 8 minutes.
• In saute pan, heat 4 ounces oil and add garlic, cooking 1 minute until garlic starts to just brown. Add sliced chili and cook 1 more minute. Stir in 1/4 cup dry white wine, cooking 1 minute, then add tomato puree. Cook 3 minutes more. When pasta is cooked, add it to the sauce with the lobster and cook 2 minutes. Add butter and turn off heat. Stir and season, to taste, with sea salt and white pepper.
• To serve, divide the pasta among 4 bowls, tear the basil leaves with your hand and sprinkle over the top of the pasta. Drizzle with extra-virgin olive oil.

SHRIMP FRA DIAVOLO

Steps:

• Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

SHRIMP FRA DIAVOLO

Steps:

• Pat the shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
• Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the shrimp and cook for 45 seconds to 1 minute over medium heat. Transfer the shrimp and its juices to a plate for now. (If the shrimp is still grey in some parts it is okay, it will finish cooking in the sauce).
• In the same skillet, heat another 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the onions and garlic. Cook for 5 minutes over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). Add the white wine and cook until reduced by half.
• Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, the oregano, and the remaining red pepper flakes. Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
• Return the shrimp to the skillet and nestle it into the sauce. Cook for 1 more minute or until the shrimp is just warmed through and pink. Finish with fresh parsley. Serve immediately with your favorite crusty bread, pasta, or rice.

SHRIMP FRA DIAVOLO WITH GRILLED BREAD

Steps:

• Sprinkle the shrimp with salt and pepper. Add 2 tablespoons olive oil to a medium saute pan and cook the shrimp, turning halfway, until they turn pink, 3 to 4 minutes. Place the shrimp onto a plate to rest.
• Preheat a grill pan. In a medium bowl, add 3 tablespoons each of cilantro, basil and oregano. Add the extra-virgin olive oil, 1/2 teaspoon red pepper flakes, 2 tablespoons garlic and a dash of salt and pepper. Mix together and brush the with the garlic oil. Grill the bread for 2 minutes on each side.
• In a saute pan over medium heat, add the remaining 2 tablespoons olive oil and onions. Cook, stirring occasionally, until the onions begin to soften and is translucent, about 5 minutes. Add the remaining 2 tablespoons garlic and cook, stirring, 30 seconds longer. Add the remaining 1 teaspoon red pepper flakes and the remaining 3 tablespoons each cilantro, basil and oregano. Stir together and cook for a minute. Pull the pan away from the flame and add the wine. Return the pan back to the heat and stir in the crushed tomatoes. Season with salt and pepper and simmer for 3 to 5 minutes. Add the lemon juice. Mix in the reserved cooked shrimp. Serve with the grilled bread.

GRILLED SEAFOOD PASTA FRA DIAVOLO

Steps:

• For the chili oil: Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes. Strain the oil into a heatproof container.
• For the spicy tomato sauce: Heat a large nonstick grill pan over medium-high heat. Drizzle the tomatoes and chile with 2 teaspoons of the chili oil and sprinkle with the salt. Grill until charred and softened, 4 minutes per side. Transfer the tomatoes to a bowl. Coarsely chop the chile, then add to the bowl with the tomatoes.
• For the pasta: Bring a large saucepan filled with salted water to a boil over medium-high heat. Add the lobster tails and cook until the shells turn red and the meat is opaque, 4 minutes. Transfer the tails to a cutting board. Continue to boil the water and add the linguine. Cook until the pasta has begun to soften but is still firm to the bite, stirring occasionally, 6 minutes. Drain, reserving 1/4 cup of the cooking water.
• While the pasta is cooking, prepare the seafood. Gently cut through the top of the lobster shells using scissors to remove the tail meat, then slice each tail in half lengthwise. Transfer to a large bowl and add the shrimp. Drizzle over 1 1/2 tablespoons of the chili oil and 1 teaspoon salt and toss to coat.
• Heat a large nonstick grill pan over medium-high heat. Grill the lobster tails and shrimp until cooked through, 4 minutes per side. Transfer the shrimp to a large bowl. Chop the lobster into 2-inch pieces and combine with the shrimp.
• Heat 2 tablespoons of the chili oil in a large saucepan over medium-high heat. Add the shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 4 minutes. Add the spicy tomato sauce and white wine and bring to a boil. Add the clams and cook, covered, until they open, 4 to 6 minutes.
• Add the pasta and reserved cooking water to the pan along with the Parmesan and toss to coat. Stir in the parsley, butter, lemon zest and salt and black pepper to taste. Add in the shrimp and lobster and drizzle with the remaining chili oil.

SEAFOOD FRA DIAVOLO WITH PASTA

Steps:

• In a large saucepan, heat 2 tablespoons of the olive oil with the garlic and shallots over medium heat.
• When the garlic starts to sizzle, pour in the tomatoes and tomato sauce.
• Season with salt and red pepper.
• Bring to a boil.
• Lower the heat, add the red wine and tomato paste and simmer for 30 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil.
• Cook pasta for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat.
• Add the shrimp, calamari and scallops.
• Cook for about 4 minutes (or until done), stirring frequently, or until the shrimp turn pink.
• Add seafood to the tomato mixture, and stir in the parsley.
• Cook for 3 to 4 minutes, or until the sauce just begins to bubble.
• Serve sauce over pasta.