5 Seafood Recipes For Valentine’s Day You Can’t Go Wrong With

Many kinds of seafood are aphrodisiacs, making them perfect for your Hearts Day meal. If you’re in the mood for something from the sea, here are the best seafood recipes for Valentine’s Day.

 

Looking for Seafood Recipes for Valentine’s Day? Here are 7 of the Best

Nothing beats a home cooked meal, even for Valentine’s Day. If you want to impress your date, you can’t go wrong with seafood. Here are the tastiest Valentines Day seafood recipes to try out.

 

1. Seafood and Chorizo Paella with Bell Peppers

Ingredients:

• 16 mussels
• 1 lb large shrimp, peeled and deveined
• 8 oz Spanish chorizo, sliced
• 2 cups short-grain rice
• 4 cups chicken stock
• 1/2 cup dry white wine
• 2 large red or yellow bell peppers, sliced
• 1 large onion, chopped
• 3 cloves garlic, chopped
• 1/2 cup green olives, pitted and cracked
• 1/2 cup flat-leaf parsley, freshly chopped
• 4 tbsp olive oil
• 2 tsp lemon zest
• 6 tbsp lemon juice
• 2 tsp saffron threads, finely crushed
• 1 tsp smoked paprika
• Kosher salt
• Black pepper, freshly ground
• Lemon wedges, for garnish

 

Directions:

1. In a 12-inch cast-iron skillet, heat a tablespoon of oil over medium-high heat. Add in the shrimp and cook until browned, turning once. Transfer cooked shrimp to a plate. Turn down the heat to low. Add another tablespoon of oil to the skillet, then cook the chorizo for 1 to 2 minutes. Transfer half of the cooked chorizo to a plate.
2. Turn up the heat to medium. Add bell peppers, onion, saffron, and the remaining oil. Season with salt and pepper. Cook for about 5 to 6 minutes. Add garlic and cook for another minute. Add paprika and rice. Stir to cook for another minute, making sure the rice is well-coated.
3. Pour wine and cook for 30 seconds or until the wine has almost evaporated. Pour the stock in as well as 3 tablespoons of lemon juice. Simmer for 4 to 6 minutes, stirring frequently. Turn down the heat and put a lid on the skillet. Let it simmer for another 18 to 20 minutes or until the rice absorbs most of the liquid.
4. Add shrimp and mussels. Place the lid back on and let it cook until the mussels open and the shrimp becomes opaque.
5. Remove the skillet from the heat and stir in the olives, reserved chorizo, and 3 tablespoons of lemon juice. Allow to stand for 5 minutes. Top with parsley and lemon zest. Garnish with lemon wedges.

 

2. Roasted Oysters with Garlic-Parsley Butter

Oysters are a known aphrodisiac, making it a popular ingredient for seafood recipes for Valentine’s Day.

Ingredients:

• For the garlic-parsley butter:
  • 1 stick unsalted butter, softened
  • 1/4 cup fresh parsley, roughly chopped
  • 2 tbsp shallots, minced
  • 1 1/2 tsp lemon zest, grated
  • 1 tbsp roasted garlic
  • Kosher salt
  • Black pepper, freshly ground
• For the oysters:
  • 24 oysters (in the shell)
  • 1 baguette, cut into half-inch slices

 

Directions:

1. Preheat the oven to 375°F.
2. In a food processor, add the butter, shallots, roasted garlic, parsley, lemon zest, salt, and pepper. Blend into a smooth puree.
3. Shuck the oysters to open the shells. Line the baking dishes with baguette slices. Top with shucked oysters.
4. Spoon the garlic-parsley butter over each oyster. Bake in the oven for 8 to 10 minutes. Serve immediately.

 

3. Lobster Risotto

Ingredients:

• 6 cup seafood or lobster stock
• 6 oz cooked lobster meat, chopped
• 4 tbsp unsalted butter
• 6 oz cherry tomatoes, halved
• 2 oz grated Parmesan, plus more for serving
• 1 1/2 cup arborio, vialone nano, or carnaroli rice
• 1 cup dry white wine
• 2 cloves garlic, sliced
• 1 large shallot, finely chopped
• 1/4 cup mascarpone
• 2 tbsp chives, finely chopped
• 1 tsp lemon zest, finely grated
• Kosher salt
• Pinch of crushed red pepper flakes (optional)

 

Directions:

1. Heat the stock in a small saucepan over medium-low heat. Keep warm with a lid.
2. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add tomatoes and 1/2 teaspoon of salt. Cook until the tomatoes burst. Add shallot, garlic, and 1/4 teaspoon salt. Cook for another 2 minutes, stirring every now and then.
3. In the same skillet, add 1 tablespoon of butter. Stir until melted. Pour in the rice and turn down the heat to medium. Stir the rice to toast for about 2 to 3 minutes until the rice starts sticking to the bottom. Pour in the wine and cook for another 2 minutes until the liquid evaporates.
4. Gently pour 4 oz of warm broth into the rice. Stir frequently until the rice absorbs the liquid completely. Repeat this step, adding 4 oz of broth at a time. After 30 minutes, there should be 4 oz of broth left. At this point, the rice should be cooked fully.
5. Remove the pot from the heat and add Parmesan, the remaining broth, mascarpone, the remaining butter, and 1 teaspoon salt. Add the lobster meat, chives, and lemon zest. Fold in red pepper flakes if desired.
6. Transfer the cooked risotto into bowls and garnish with more Parmesan and chives before serving.

 

4. Linguine with Shrimp and Garlic Cream Sauce

Ingredients:

• 12 large shrimp, peeled and deveined
• 8 oz linguine
• 8 cloves garlic, unpeeled
• 1 1/2 cups heavy cream
• 1/2 cup Parmesan, grated
• 2 tbsp olive oil
• 1/4 cup fresh parsley, finely chopped
• Kosher salt
• Black pepper, freshly ground

 

Directions:

1. Cook pasta according to the directions on the package. Drain the water and set aside.
2. In a large saucepan, boil 6 cups of water. Add the garlic into the boiling water and let it cook for 2 minutes. Add the shrimp and let it cook for another 2 to 3 minutes. Drain the water. Peel the garlic and chop it into fine pieces.
3. In a large skillet over medium heat, add oil and let it heat up. Add the garlic and cook for 1 minute. Pour the heavy cream and bring it to a simmer. Let it simmer, stirring every now and then, until it thickens. Add the Parmesan, shrimp, and parsley. Season with salt and pepper to taste.
4. In a large bowl, combine the sauce and the cooked linguine. Toss to coat the pasta completely.
5. Garnish with Parmesan and parsley before serving.

 

5. Roasted Cod with Olives and Lemon

If you’re looking for Valentine’s Day fish recipes, this roasted cod dish will surely satisfy.

Ingredients:

• 6 cod fillets
• 20 green olives, stuffed with pimento
• 18 small red potatoes
• 8 sprig thyme
• 3 small lemons, thinly sliced
• 2 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground

 

Directions:

1. Preheat the oven to 450°F. On a large baking sheet, arrange the lemon slices in a single layer. Place the thyme sprigs on top and sprinkle the olives.
2. Cut each potato in half before placing it in a large, microwave-safe bowl filled with water. Make sure the potatoes are completely submerged. Microwave for about 10 minutes or until the potatoes are fork-tender. Drain the water and arrange the potatoes around the edge of the baking sheet.
3. Lay the cod fillets over the lemon slices. Drizzle olive oil over the top of the fish and potatoes. Season with salt and pepper.
4. Place the baking sheet in the oven. Reduce the temperature to 325°F. Bake for about 25 minutes or until cooked.
5. Serve with potatoes and a side of olives.

 

Have a Happy Valentine’s Day!

There’s nothing like a good seafood dinner to make Hearts Day extra magical. And who says you have to be an experienced chef to pull off a delicious dish? These seafood recipes for Valentine’s Day are easy to follow and will certainly put a smile on your date’s face.

 

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