Name: Seafood Boil
Yield: Serves
Ingredients: 3 Tbsp Dali spice blend, divided (2 Tbsp + 1Tbsp); 2 cups water; 1 pound small new potatoes, washed; 2 links chorizo, cut into slices on the bias (see recommendation below); 2 ears corn, shucked and cut in halves; 1 dozen little neck clams, scrubbed clean; 1 pound mussels, beards removed and scrubbed clean; ½ pound large shrimp, peeled and deveined; 1 ½ pound Fresh lobster, claws removed and tail cleaned and split in half lengthwise (or 2-3 thawed lobster tails split lengthwise); 2 baguettes, cut into pieces easy for serving, tearing, and dunking; 1 lemon, cut into 8 wedges; 2 Tbsp roughly chopped parsley (20g)

Dali spice blend makes this seafood boil taste like vacation in Spain.

Seafood Boil

Rated 3.5 stars by 14 readers

Author

Helen Park

Servings/Yield

Serves 4

Dali spice blend makes this seafood boil taste like vacation in Spain.

Ingredients

3 Tbsp Dali spice blend, divided (2 Tbsp + 1Tbsp)
2 cups water
1 pound small new potatoes, washed
2 links chorizo, cut into slices on the bias (see recommendation below)
2 ears corn, shucked and cut in halves
1 dozen little neck clams, scrubbed clean
1 pound mussels, beards removed and scrubbed clean
½ pound large shrimp, peeled and deveined
1 ½ pound Fresh lobster, claws removed and tail cleaned and split in half lengthwise (or 2-3 thawed lobster tails split lengthwise)
2 baguettes, cut into pieces easy for serving, tearing, and dunking
1 lemon, cut into 8 wedges
2 Tbsp roughly chopped parsley (20g)

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Directions

In a large pot with a lid, bring the Dali spice blend, water, potatoes and chorizo to boil covered and lower to simmer until potatoes are tender and cooked through, approximately 10 minutes. If using a larger, shallower pan like a paella pan, you can use heavy duty foil to cover the pan to help the ingredients
Dust the lobster tails and shrimp with the remaining tablespoon of Dali blend to season.
Layer on the corn, clams, lobster, shrimp, and mussels and simmer for another 8-10 minutes covered.
When the seafood is cooked the clams and mussels will have opened, and the lobster and shrimp should be just opaque.
Turn off the burner and add the parsley, basting the ingredients with the finished broth.
Serve with fresh baguette and lemon wedges.

Recipe Note

Recipe Notes

If you have a lot of broth left over try adding orzo pasta (¼ cup per 1 cup of liquid) and simmer, stirring occasionally, and finish with a little butter or amba aioli for a nice little seafood pasta risotto style course to finish the meal.

Amba Aioli is also great for dipping the warmed pieces of seafood, sausage, and potatoes.

I love this chorizo for its versatility in cooking. It’s great in soup, seafood dishes, paella, and simply grilled. For slicing chorizo to enjoy with great cheese a dryer style is preferred. Both are available through various grocery and specialty store as well as directly through their site full of many delicious items at D’artagnan.

For a smokey saffron version try the dish with Salvador or get a little spicy with Sheba.

Variations and Ideas

Instead of using whole live lobster you can substitute with defrosted split lobster tails or extra shrimp and shellfish as you like.

You can substitute with the seafood and sausage that you prefer. Just keep the total weight in similar range.

Questions? Contact helen@laboiteny.com

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Seafood Boil

Seafood Boil

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Servings/Yield

Ingredients

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Recipe Note

Recipe Notes

Variations and Ideas

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