Chipotle Recipes – my Mexican Seafood recipe is hot, hot, hot! A Mexican inspired recipe, the chipotle paste give this a deliciously smokey flavour which compliments the sweetness of the shellfish.
One of my chipotle recipes, my Mexican Seafood Recipe is sloppy, rustic and fiery – the ultimate in Mexican comfort food!
I’ve fallen in love with chipotles, whether they come in a dried form or in a paste (which is now widely available) it is a great ingredient and one that has so much flavour I’ve become a little addicted to!
Want more Chipotle Recipes? Check these out…
It was actually a friend of mine whom is Mexican that introduced me to some of the wonders of cooking with chipotles and now I can’t get enough. This particular chipotle recipe is a bit of a favourite of mine as 1. it has chipotles in it! 2. it involves seafood! and 3. I like serving it with rice so I can make a decent fried rice the next day with the leftovers 🙂
Mexican Seafood Recipe – Ingredients:
Few glugs of extra virgin olive oil
3 cloves of garlic sliced
2 tablespoons of chipotle paste (if you don’t have the paste; soak 3-4 dried chipotles in a little boiling water for 10 mins; chop up and mix with a tablespoon tomato puree).
1 teaspoon smoked paprika
2 finely chopped ripe tomatoes
2 handfuls of seafood (prawns, squid, mussels, etc. – 1 packet of frozen seafood mix for 2 people works)
1 small bunch fresh coriander chopped
1 red medium hot chilli chopped
Juice of 1 lime to serve
Dollop of Greek yoghurt to serve
Mexican Seafood Recipe – Method:
- On a low heat, add a couple of good glugs of extra virgin olive oil to a frying pan and add the garlic, stir for a minute then add the chopped chilli and chipotle paste – heat through for another minute.
- Add the smoked paprika and seafood, stir to coat in the mix, then add the tomatoes and about 1/3 cup of water and cook on high heat for a few minutes to reduce the liquid and heat the seafood.
- Remove from heat; drizzle a bit more olive oil into the pan, add the chopped coriander and then serve.
- Season heavily, squeeze over the lime juice and put a dollop of Greek yoghurt on the side.
Goes well with a bowl of rice and a cold cerveza or three..
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