SEAFOOD BOIL & GRILLED ROSEMARY BREAD WITH OLIVE OILS FROM SPAIN

Seafood Boil & Grilled Rosemary Bread with Olive Oils From Spain image

This summertime seafood boil is a go-to when feeding a hungry crew. For this version, we're taking it to the next level, and cooking it with Extra Virgin Olive Oil from Spain. Fragrant, delicious, and perfect for drizzling, dipping, and just about everything else under the sun.

Provided by Dennis Prescott

Yield 6-8 servings

Number Of Ingredients 32

Ingredients

Summer Herb Vinaigrette
1 shallot, roughly chopped
1 garlic clove, roughly chopped
1 cup fresh basil leaves
1 cup fresh flat-leaf parsley leaves
½ teaspoon red chili flakes
2 tablespoons red wine vinegar
½ cup Hojiblanca Extra Virgin Olive Oil from Spain
½ teaspoon sea salt
¼ teaspoon freshly cracked black pepper
Seafood Boil
2 pound baby (new) potatoes
2 large onions, quartered
1 garlic head, halved crosswise
4 cups dry white wine
2 tablespoons Old Bay seasoning
¼ cup sea salt
6 fresh thyme sprigs
1 bay leaf
1 pound kielbasa sausage, cut into 1-inch chunks
6 ears of corn, shucked and cut into thirds
4, 1 ¼ pounds live lobsters
2 pounds fresh soft-shell clams
2 pounds fresh mussels, cleaned and scrubbed
2 pounds jumbo shrimp
4 lemons, halved
Rosemary Olive Oil Grilled Bread
1 rustic loaf of bread, sliced
¼ cup Hojiblanca Extra Virgin Olive Oil from Spain, plus more for drizzling
1 tablespoon chopped fresh rosemary leaves
1 garlic clove, peeled
Sea salt and freshly cracked black pepper

Steps:

Instructions
First, prepare the summer herb vinaigrette. Combine the shallot, garlic, fresh herbs, and red chili flakes in the bowl of a food processor, and pulse until finely chopped. Add the red wine vinegar and season with sea salt and pepper. With the food processor running on low, pour in the Extra Virgin Olive Oil from Spain in a slow and steady stream until the oil is incorporated and the vinaigrette is smooth and beautiful. Chill in the fridge while you crack on with the seafood boil.
Combine the potatoes, onions, and garlic in a very large stockpot. Pour in the wine and 4 cups of water, then add the Old Bay, sea salt, thyme, bay leaf, and sausage. Bring the mixture to a boil over medium-high heat, cover, and cook for 15 minutes.
Add a layer of corn, then the lobsters, then the clams and mussels. Cover and cook until the lobsters have turned bright red and the clams have opened, about 15 minutes. When there are 5 minutes of cooking time remaining, add the shrimp to the top of the seafood mixture. Using a large colander, carefully drain the liquid from the pot, reserving the broth.
While the seafood boil is cooking away, heat a grill (or grill pan) over medium heat. Brush both sides of the bread slices with Extra Virgin Olive Oil from Spain, then sprinkle over the rosemary, sea salt, and pepper. Grill until toasted with beautiful grill marks on each side, about 5 minutes.
Pour the seafood, potatoes, and corn onto a large picnic table covered with newspaper (or the paper of your choice). Spoon over a few tablespoons of the summer herb vinaigrette, then drizzle over an extra hit of Olive Oil from Spain. Serve with remaining vinaigrette, lemons, the reserved broth, and that incredible grilled bread.
This recipe created by Dennis Prescott is in partnership with Olive Oils from Spain.