Mariscos al Ajillo (Mixed Seafood in a Creamy Garlic Wine Sauce)

This is a classic and incredibly delicious dish. Here is a detailed recipe for Mariscos al Ajillo (Mixed Seafood in a Creamy Garlic Wine Sauce).

This recipe captures the essence of the Spanish-style dish, featuring a luxurious, briny, and garlicky sauce that’s perfect for sopping up with crusty bread.

Mariscos al Ajillo (Mixed Seafood in a Creamy Garlic Wine Sauce)

This impressive yet straightforward dish is perfect for a special dinner or a festive occasion. The key is to use the best seafood you can find and to avoid overcooking it.

Yield: 4 servings as a main course
Prep time: 20 minutes
Cook time: 15 minutes

Ingredients:

For the Seafood:

• 1 lb mixed seafood (see note below), patted very dry

• Suggestions: Large shrimp (peeled & deveined), sea scallops, mussels, clams, squid rings, and firm white fish (like cod or halibut) cut into chunks.

• Salt and black pepper to taste

• 1 tablespoon olive oil

• 1 tablespoon butter

For the Sauce:

• ½ cup (1 stick) unsalted butter

• 8-10 large garlic cloves, minced

• 1 teaspoon smoked paprika (Pimentón de la Vera)

• ½ teaspoon red pepper flakes (adjust to taste)

• 1 cup dry white wine (e.g., Sauvignon Blanc, Pinot Grigio)

• ½ cup heavy cream (or substitute with more seafood stock for a lighter version)

• ¼ cup fresh parsley, finely chopped, plus more for garnish

• 2 tablespoons fresh lemon juice

• Salt and pepper to taste

For Serving:

• Lemon wedges

• Crusty bread or cooked rice

Instructions:

1. Prepare the Seafood: Ensure all seafood is patted completely dry. This is essential for getting a good sear. Season lightly with salt and pepper. If using mussels/clams, scrub them clean and debeard.

2. Sear the Seafood (Work in Batches):

   • Heat the olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.

   • For Shrimp/Scallops/Fish: Add them in a single layer without crowding the pan (work in batches if needed). Sear for 1-2 minutes per side until just golden but not cooked through. Remove and set aside.

   • For Mussels/Clams: Add them to the pan with a splash of the wine, cover, and steam for 3-5 minutes until they open. Discard any that remain closed. Remove and set aside with the other seafood.

3. Build the Sauce:

   • Reduce the heat to medium-low. In the same pan, melt the ½ stick of butter.

   • Add the minced garlic, smoked paprika, and red pepper flakes. Sauté for 1 minute only until fragrant. Do not let the garlic burn.

   • Pour in the white wine to deglaze the pan, scraping up all the browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until reduced by about half.

   • Stir in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes until the sauce starts to thicken slightly.

4. Combine and Finish:

   • Return all the seared seafood (except any already-opened mussels/clams) to the pan. Gently toss to coat in the sauce. Simmer for 2-3 minutes until the seafood is just cooked through (opaque and firm).

   • If you set aside steamed mussels/clams, add them back in now just to heat through.

   • Turn off the heat. Stir in the fresh parsley and lemon juice. Taste and adjust seasoning with salt and pepper.

5. Serve Immediately: Spoon the seafood and plenty of the creamy garlic sauce into deep bowls. Garnish with extra parsley and serve immediately with lemon wedges and plenty of crusty bread for dipping.

Chef’s Notes & Tips:

• Seafood Selection: Use a mix that cooks at a similar rate. For example, add delicate fish and squid at the very end to avoid overcooking. Frozen seafood is fine; just ensure it’s fully thawed and patted dry.

• Don’t Overcook: Seafood becomes tough and rubbery when overcooked. The residual heat will continue to cook it even after you turn off the stove. It’s better to err on the side of slightly underdone when you pull it from the pan.

• Wine Choice: Use a wine you would enjoy drinking. The flavor concentrates, so a good-quality dry wine is best.

• Cream-Free Version: For a more traditional Spanish ajillo style (which is oil-based, not creamy), omit the cream. Use a full cup of extra virgin olive oil instead of butter for the sauce, and focus on the garlic, paprika, and wine. It will be lighter but equally flavorful.

• Make it a Meal: Serve this over linguine or angel hair pasta to make a spectacular seafood pasta dish, or over risotto for an ultra-indulgent experience.

¡Buen provecho! This dish is sure to transport you straight to a seaside taverna.