Seafood Ragu
By KitchenAid
Seafood Ragu
By KitchenAid
Yield/Serves:
Makes 4 to 6 servings
- 2 tablespoons olive oil
- 4 whole cloves garlic
- 1 large shallot, quartered
- ¼ teaspoon dried red chili
- ¼ teaspoon smoked paprika
- 1 teaspoon oregano
- ½ teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 1 teaspoon oregano
- ¼ cup dry white wine
- 1 can (14.5 ounces) chopped Italian tomatoes
- 8 ounces mussels, scrubbed
- 8 ounces large shrimp
- 8 ounces littleneck clams
- 2 tablespoons fresh parsley, chopped
- Zest and juice from 1 lemon
- Freshly cooked pasta or soft polenta
- Grated Parmesan cheese
Heat olive oil in large skillet over medium heat. Add garlic and shallot, sauté until softened and just beginning to brown, about 5 minutes. Add red chili, smoked paprika and oregano. Continue cooking, stirring often, 1 to 2 minutes or until fragrant. Increase heat to high and deglaze pan with white wine, scraping up browned bits. Cook 1 to 2 minutes. Stir in tomatoes, salt and pepper; reduce heat to low and simmer 15 minutes. Turn off heat and let cool in skillet.
Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn to speed 4 and grind garlic, shallots and half of chopped tomatoes. Add ground vegetables back to skillet and stir well.
Return skillet to medium heat and bring mixture to a simmer. Add mussels, shrimp and clams, cover and cook 2 to 3 minutes, until just cooked through. Add parsley, lemon zest and juice. Serve immediately over pasta or polenta with grated Parmesan cheese and additional lemon zest if desired.
Attach KitchenAid® Metal Food Grinder Attachment with coarse grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn to speed 4 and grind garlic, shallots and half of chopped tomatoes. Add ground vegetables back to skillet and stir well.
Return skillet to medium heat and bring mixture to a simmer. Add mussels, shrimp and clams, cover and cook 2 to 3 minutes, until just cooked through. Add parsley, lemon zest and juice. Serve immediately over pasta or polenta with grated Parmesan cheese and additional lemon zest if desired.