This turmeric seafood is my express recipe for when I want a taste of the Mediterranean without spending hours in the kitchen. I start with a bag of frozen seafood, prawns, shrimp, squid or octopus, and after 5 minutes in the pan it is ready.
The secret is to thaw them properly under lukewarm water, then dry them carefully. Otherwise they release water and boil instead of browning. Then a little garlic in olive oil, turmeric for color and flavor, a pinch of hot chili and fresh cilantro at the end.
I call it frutti di mare as a nod to Italy, but above all it is an everyday recipe, simple and full of flavor. With rice or pasta, it is a complete meal in no time at all.
The story of that day: 🇮🇹 Sesto San Giovanni - Milan
The recipe
My recipeIngredients
Seafood
- 500 g frozen mixed seafood (shrimp, prawns, squid or octopus), raw or precooked
- 2 tbsp olive oil
- 2 garlic cloves, chopped
- 1 tsp ground turmeric
- 1/4 tsp hot chili powder
- Salt
- Pepper
- 10 g fresh cilantro (coriander)
Optional
- 1 tsp grated fresh ginger
- 1/2 tsp Madras curry powder
- 1/2 lemon
Method
- Put the frozen seafood in a colander and thaw it quickly under a stream of lukewarm water for 5 to 10 minutes, separating the pieces with your fingers.
- Drain, then dry very carefully with paper towels. This is the most important step so the seafood browns instead of boiling.
- Heat the olive oil in a large frying pan over medium-high heat, hot but not smoking. Add the garlic (and the ginger if using) and let it turn golden for 20 to 30 seconds without burning.
- Tip the well-drained seafood into the pan and spread it out. Add the turmeric, salt, pepper and chili (and the Madras curry if you like).
- Stir well and cook for 2 to 3 minutes if precooked, or 4 to 5 minutes if raw, until the shrimp are pink and opaque.
- Off the heat, add the chopped cilantro at the last moment and a squeeze of lemon if you have one. Enjoy straight away.
Tips and variations
- Do not overcook: seafood cooked too long turns rubbery.
- Serve with basmati rice, pasta or simply toasted bread.
- Never refreeze thawed seafood. Only prepare the amount you are going to eat.
- If you do not like cilantro, use flat-leaf parsley instead.
Recipe shared for guidance only, adapt it to your equipment: times and temperatures may vary. Check for allergens (gluten, milk, eggs, fish, shellfish, nuts, sesame…) and make sure ingredients are fresh. Raw or undercooked fish, meat and eggs are not recommended for pregnant women, young children, elderly or vulnerable people. Take care with hot oil, flambéing and alcohol. I am not a health or nutrition professional.