Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1 lb. calamari, cleaned and sliced into rings
- 1 lb. mussels, cleaned and debearded
- 1 lb. clams, cleaned
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes (14 oz.)
- 1 cup chicken broth
- 2 tbsp. tomato paste
- 2 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or wok
- Tongs
Step-by-step instructions:
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add onion, red and green bell peppers, and jalapeño pepper. Cook for 5 minutes, stirring occasionally.
3. Add garlic and cook for another minute.
4. Add diced tomatoes, chicken broth, tomato paste, smoked paprika, cumin, salt, and black pepper. Stir to combine.
5. Bring the mixture to a simmer and add the shrimp, calamari, mussels, and clams. Cover and cook for 10-15 minutes, or until the seafood is cooked through and the mussels and clams have opened.
6. Discard any mussels or clams that did not open.
7. Sprinkle with chopped cilantro and serve with lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 18g
Protein: 43g
Sodium: 1200mg
Substitutions for ingredients:
- Any type of seafood can be used in this recipe.
- Red pepper flakes can be used instead of jalapeño pepper.
- Vegetable broth can be used instead of chicken broth.
Variations:
- Add diced potatoes or sweet potatoes to the mixture.
- Use different spices such as curry powder or chili powder.
- Add diced zucchini or squash to the mixture.
Tips and tricks:
- Make sure to clean the seafood thoroughly before cooking.
- Use tongs to remove the mussels and clams from the mixture as they open.
- Serve with crusty bread to soak up the sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with crusty bread on the side.
Garnishes:
Sprinkle with chopped cilantro and serve with lime wedges.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- Serve with a light beer such as a pilsner or lager.
Suggested side dishes:
- Crusty bread
- Rice
- Roasted vegetables
Troubleshooting advice:
- If the seafood is overcooked, it will become tough and rubbery.
- If the mussels or clams do not open, discard them as they may be unsafe to eat.
Food safety advice:
- Make sure to clean the seafood thoroughly before cooking.
- Discard any mussels or clams that do not open.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Food history:
Dapanji is a spicy chicken dish that originated in Xinjiang, China. This seafood version is a twist on the traditional dish.
Flavor profiles:
This dish is spicy, savory, and slightly sweet.
Serving suggestions:
Serve in a large bowl with crusty bread on the side.
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Region: Chinese