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 🙂

Chipotle Recipes

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

Seasoning

Mexican Seafood Recipe – Method:

1. 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.
2. 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.
3. Remove from heat; drizzle a bit more olive oil into the pan, add the chopped coriander and then serve.
4. 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..