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Seafood

Bacalaítos (Puerto Rican–Style Salt Cod Fritters)

Appetizers & Snacks

Ingredients

Steps

Nutritional Information

Place cod in large bowl and cover with cold water. Chill 6 hours (or overnight), draining and replacing with fresh water every 2 hours.  

Drain cod. Place in medium saucepan and cover with cold water. Bring to a simmer and cook 25 minutes or until very tender. Drain cod and let stand to cool, then flake finely, discarding bones.

 Chop bell pepper, onions, and culantro finely. Combine cod, bell peppers, onions, culantro, oregano, sofrito, adobo seasoning, club soda, flour, and cornstarch in large bowl. Mix well and let stand 15 minutes.

Place oil in heavy-bottom stockpot (or Dutch oven) and heat to 350°F. Cut limes into wedges.

Ladle ¼-cup portions batter into oil in batches. Fry 2–3 minutes on each side until golden and crisp; drain on paper towels. Serve with lime wedges and mayo-ketchup.

Shrimp

Nutritional information

No matter what your menu looks like, this classic Spanish dish is sure to keep everyone at the table talking.

Seafood Paella

Chop onion (1 cup) and garlic finely. Chop tomatoes roughly (about 2 cups).

Chop cilantro finely (1/3 cup). Scrub/wash clams and mussels.

Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan and add chorizo; cook 2–3 minutes, stirring constantly, or until lightly browned, then transfer chorizo to a plate. Add shrimp to same pan; cook 2–3 minutes, stirring occasionally, or until shrimp are pink and opaque, then transfer shrimp to plate.

Add to pan: onion, garlic, and saffron; cook 3–4 minutes. Stir in rice; add broth and bring to a boil. Reduce heat; cover and simmer about 20 minutes or until rice is tender.

Stir in tomatoes, peas, and chorizo; top with clams and mussels. Cover and cook about 5 minutes until clams and mussels open (discard any unopened shellfish). Stir in shrimp and olives, then sprinkle with cilantro. Serve.