An Ocean in my Mouth

Claudia Muñiz
May 28, 2017
3 min read

Today, in Brooklyn, it has been a lovely day. A warm sea breeze persists like a reminder of the warmer months that are yet to come. Oh, yes, it is a divine day here in Brooklyn and I went for a walk with my love this morning. We had the secret intention of finding something to cook for lunch. Something easy, quick, fresh. So we ended up at this little fish market on 5th, buying a variety of seafood without a clear idea of what to do with such a glorious treasure. On our way back home I found an amazing garlic ciabatta bread that was calling my name. It was the last one on the shelf. I read that as a sign. Immediately I thought "Mariscos al Ajillo," (translation: Garlicky Seafood). I know is garlic over garlic, but if there is love, who cares about a little garlicky breath. So, ciabatta was bought. The rest is history. Here are the ingredients for two (if you do not have a beast for a fiance like I do, you would have some leftovers):

- 1/2 pound of bay scallops

- 1/2 pound of medium shrimp

- 1/2 pound of squid

- 1/2 pound of mussels

- 6 cloves of garlic, finely chopped

- 1 teaspoon of thyme

- 1 teaspoon of oregano

- 1/2 teaspoon of hot pimentón de la vera (Spanish Paprika)

- 1/2 teaspoon of sweet pimentón de la vera (Olé)

- 1 Italian dried long hot pepper

- 5 tablespoons of extra virgin olive oil

- 1/2 cup of a fine white wine (Remember: If you would not drink it, do not cook with it!)

- Salt and pepper to taste

- Lemon wedges and parsley to decorate

Aaaand... here is the perfect soundtrack for seafood-cooking: https://www.youtube.com/watch?v=glh6gyHaIF8 Once La Sonora Matancera is having a great time at the sea, you can start cooking. So, put your cast iron skillet on high heat. Then add two tablespoons of olive oil. When it is screaming hot you know is time to add the squid, that you have cut into rings. Add a touch of salt and pepper and saute it until starts blacken a bit. Add both hot and sweet paprika. Garlic, thyme and oregano are entering the party too. And there is that Cuban guy again... "En el mar la vida es más sabrosa En el mar te quiero mucho más..." If you are not dancing at this point something is wrong with you, my friend. Keep moving your feet like that while you add the scallops (these need to be soaked in salted water for a few minutes to clean out of sand and other particles) and shrimp, previously cleaned. Add salt again and toss a little to get them to absorb the flavors and start cooking. Add the Italian hot pepper chopped in half. Pour the wine and let the alcohol evaporate. I know purists will excommunicate me for this, but at this point I was drinking a gorgeous malbec. I apologize, wine nerds, I am a sucker for malbec and I will drink it whenever I want. So, now the alcohol is completely gone (also in my glass. Gulp!) so you can add your mussels, that must have been cleaned and debearded. Cover your skillet and let it cook for about 3 minutes or until open.* Here we go again. 1,2 ,3... my feet dancing all around the kitchen... "Que una concha nos sirva de abrigo con música de brisas y adornos de coral..." Oh, that warm breeze. The delicious smell of the ocean filling every corner of my house. Oh, man, life is good. Life is so damn good! And lunch is ready, by the way. *If some of those lazy ass mussels do not want to open, throw them away without saying goodbye.