Ingredients:

  • 1 lb (454g) Seafood Mix, thawed if frozen
  • 2 tbsp Olive Oil (plus extra for drizzling)
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 cup Dry White Wine (like Sauvignon Blanc or Pinot Grigio - optional)
  • 1 tsp Dried Italian Herb Blend
  • ½ tsp Red Pepper Flakes (optional)
  • Salt and Freshly Ground Black Pepper to taste
  • Fresh Parsley, chopped (for garnish)
  • 4 cups Fish Stock (or Chicken Stock as a substitute)
  • 1 cup Heavy Cream
  • 2 medium Yukon Gold Potatoes, peeled and diced
  • 1 cup Corn Kernels (fresh or frozen)
  • ½ cup Celery, diced
  • 1 lb (454g) Pasta (linguine, fettuccine, or penne work well)
  • 1 cup Asparagus, trimmed and cut into 1-inch pieces
  • 1 cup Cherry Tomatoes, halved
  • ½ cup Peas (fresh or frozen)
  • ¼ cup Grated Parmesan Cheese (plus extra for serving)
  • Lemon zest (from ½ lemon)
  • 1 ½ cups Arborio Rice (or other short-grain rice)
  • 3 cups Chicken Stock (or Fish Stock)
  • ½ tsp Saffron Threads
  • 1 Red Bell Pepper, diced
  • ½ cup Frozen Peas
  • Lemon wedges for serving

Instructions:

  1. Gently pat the seafood mix dry with paper towels. Season with salt, pepper, and a pinch of red pepper flakes (if using).
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté for another minute until fragrant.
  3. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for a minute or two to reduce slightly.
  4. Add the seafood mix to the skillet and cook until just cooked through. Be careful not to overcook the seafood, it should be opaque and tender. Remove the seafood from the pan and set aside.
  5. For Chowder: Add potatoes, celery and fish stock to the pan. Bring to a simmer and cook until the potatoes are tender. Stir in the heavy cream and corn. Add the cooked seafood and heat through.
  6. For Pasta: Cook pasta according to package directions. While pasta is cooking, steam or blanch the asparagus and peas until tender-crisp. Toss cooked pasta with seafood, asparagus, peas, cherry tomatoes, lemon zest, and Parmesan cheese.
  7. For Rice Dish: Add rice and saffron threads to the pan. Stir to coat the rice with the oil and seasonings. Add the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Stir in the red bell pepper and peas. Stir in the cooked seafood and heat through.
  8. Garnish with fresh parsley. Serve immediately.