Mariscos al Ajillo: Mixed Seafood in Creamy Garlic Wine Sauce
By Emma Collins
Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Level
Easy
For a seafood dish that can be partially prepared ahead of time, shell and cut shrimp, squid, and scallops, and measure other sauces and ingredients the night before you intend to serve the seafood dish. Prepare the dish the night you serve it. Mariscos al ajillo is a mixed seafood dish cooked in a garlic and white-wine cream sauce and garnished with chopped fresh parsley. This is a good dish to prepare on a weeknight.
Butter, chopped white onion, and minced or crushed garlic are sautéed and deglazed with white wine. Cream is included to complement, not mask, the flavor of the seafood. Salt, pepper, and parsley are added at the end of cooking. The listed seafood, such as shrimp, squid rings or calamari, and bay scallops, provide added texture and flavor to the dish.
Keep an eye on the shrimp as you cook the cream sauce. The shrimp will be almost done by the time you add squid and scallops to the pan. Cook for two minutes with the squid and scallops, then remove the pan from the heat as directed. You want a coated seafood mixture when you remove it from the heat, not an empty pan. Overcooking the seafood is the greatest risk. Prepare serving dishes before adding the final seafood ingredient.
Serve with bread for dipping or as a complete meal with rice, fried green plantains, and salad. Other uses for this sauce include serving it over grilled fish and pasta dishes. To serve leftovers, divide cooked seafood and sauce together to ensure the seafood is well coated with sauce when reheated. Add parsley to leftover servings as directed.
Why this recipe works
- Makes two main-dish servings or four appetizer servings that can be served with other foods at dinner or as appetizers.
- Preparation steps can be done in advance, according to this source, to save time when cooking seafood and other garnishes, seafood can be cooked quickly in a skillet.
- Leftovers with sauce were tastier than leftovers without sauce and easier to reheat in a pan after storage.
- Individual portions allow you to serve shrimp, squid, scallops, and sauce with other dishes later without needing a separate finishing component.
- A double mise en place for the seafood dish ensures that the ingredients and ingredients are prepared in advance in specific quantities and the correct order for easy cooking.
- These ingredients include onions, garlic, wine, cream, and seafood.
- Serving rice, fried green plantains, salad, and other bread or starch with the meal will provide more meals per batch of food and help you use the garlic wine sauce.
Ingredients
- •½ lb raw shrimp (peeled and deveined)
- •½ lb squid or calamari (cut into slices)
- •½ lb bay scallops
- •2 tbsp butter
- •2 tbsp white onion (finely chopped)
- •6 cloves garlic (crushed or minced)
- •¼ cup white wine
- •½ cup heavy cream
- •salt (to taste)
- •ground black pepper (to taste)
- •parsley (chopped)
- •patacones, tostones, or fried green plantains (serving idea)
- •rice (Latin style, serving idea)
- •tomato and onion curtido (side salad, serving idea)
- •bread (serving idea)
Instructions
- 1
Season the seafood with a sprinkle of salt.
- 2
Melt the butter over medium heat in a large skillet.
- 3
Add the onion and garlic and cook for about 2 minutes.
- 4
Add the shrimp and cook for 1 minute.
- 5
Add the white wine, mix well, and cook over high heat for 1 minute.
- 6
Add the heavy cream and cook until the shrimp are almost done.
- 7
Add the squid and bay scallops, cook for about 2 minutes or until done, and immediately remove from the heat.
- 8
Taste and add salt if needed, then add ground black pepper to taste.
- 9
Mix in the chopped parsley.
- 10
Serve the mixed seafood in garlic sauce immediately.
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