Seafood Boil

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

Author

Helen Park

Servings

Serves 4

Category

Main Course

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)

Directions

1. 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 
2. Dust the lobster tails and shrimp with the remaining tablespoon of Dali blend to season.
3. Layer on the corn, clams, lobster, shrimp, and mussels and simmer for another 8-10 minutes covered.  
4. When the seafood is cooked the clams and mussels will have opened, and the lobster and shrimp should be just opaque.
5. Turn off the burner and add the parsley, basting the ingredients with the finished broth.
6. Serve with fresh baguette and lemon wedges.