Seafood is an excellent choice for preparing a family Sunday lunch. Versatile and tasty, they allow you to create sophisticated and comforting dishes, bringing a special touch to the meal. In addition to being rich in nutrients and easy on the stomach, they pair perfectly with fresh and colorful side dishes, such as salads and pasta.

Below, check out 9 seafood recipes for Sunday lunch!

1. Shrimp risotto

Ingredients

• 300 g the pink shrimp clean
• Juice of 1/2 lemon
• 1 clove of garlic, peeled and chopped
• 3 tablespoons olive oil
• 1/2 onion peeled and chopped
• 2 cups of arborio rice tea
• 200 ml dry white wine
• 1 l of quente legume broth
• 1 tablespoon of butter
• 2 tablespoons grated parmesan cheese
• 1 tablespoon chopped parsley
• Salt to taste

Preparation mode

In a container, place the shrimp and season with salt, lemon juice and garlic. Book. In a non-stick pan, add 2 tablespoons of olive oil and place over medium heat to heat. Add the shrimp and brown. Afterwards, remove them from the pan and set aside.

In the same pan, add the remaining olive oil and heat. Add the onion and sauté for 2 minutes. Add the arborio rice and mix. Add the white wine and stir until it evaporates. Gradually add the vegetable broth, one ladle at a time, stirring constantly before adding. When the rice is al denteadd the shrimp, butter and grated Parmesan cheese and mix. Turn off the heat and finish with the parsley. Serve immediately.

2. Seafood Paella

Ingredients

• 200 g of cleaned shrimp
• 200 g of squid in rings
• 200 g of cleaned mussels
• 1 red pepper, seeded and cut into strips
• 1 yellow pepper, seeded and cut into strips
• 1 cup of tea pea fresh
• 2 cups of Bomba rice tea
• 4 cups of fish broth
• 1 teaspoon of saffron
• 1/2 teaspoon smoked paprika
• 3 tablespoons olive oil
• 1 clove of garlic, peeled and chopped
• 1 seedless and chopped tomato
• 1 onion peeled and chopped
• Salt and ground black pepper to taste

Preparation mode

In a large frying pan, add the olive oil and heat over low heat. Add the onion and garlic and sauté until they become transparent. Add the rice and sauté for another 2 minutes. Add the tomatoes, saffron, smoked paprika, salt and black pepper and mix. Add the fish broth.

When it starts to boil, reduce the heat and cook for another 10 minutes. Distribute the shrimp, squid and mussels over the rice. Add the peas and pepper and cook for a further 10 minutes, without stirring, until the rice is tender and the seafood is cooked. If necessary, add more fish broth. Remove from heat, cover with a clean kitchen towel and let rest for 10 minutes. Serve immediately.

3. Crab cone

Ingredients

• 500 g of challenged siri meat
• 1 onion peeled and chopped
• 2 garlic cloves, peeled and chopped
• 1 green pepper, seeded and chopped
• 2 skinless tomatoes, seeded and chopped
• 1 tablespoon olive oil
• 1/2 cup of tea coconut milk
• 2 tablespoons chopped coriander
• 2 tablespoons of breadcrumbs
• Juice of 1 lemon
• Grated parmesan cheese for gratin
• Salt, ground black pepper and pepper sauce to taste

Preparation mode

In a pan, add the olive oil and place over medium heat to heat. Add the onion, garlic and paprika and sauté until soft. Add the crab meat and tomatoes and cook until the meat is firm. Season with salt, black pepper, hot pepper sauce and lemon juice. Add the coconut milk and cook until it starts to dry. Lastly, add the coriander and turn off the heat. Arrange the mixture in crab shells. Sprinkle with breadcrumbs and parmesan cheese. Place on a baking tray and bake in a preheated oven at 200°C until golden. Serve immediately.

Ingredients

• 1 1/2 kg of dust clean
• 5 garlic cloves, peeled and cut into slices
• 200 ml of water
• 3 tablespoons olive oil
• 1 tablespoon of butter
• 500 g of spaghetti
• 1 onion peeled and chopped
• 50 ml dry white wine
• Salt and ground black pepper to taste
• Chopped parsley to decorate
• Water to cook spaghetti

Preparation mode

In a pressure cooker, place the octopus, onion, salt, ground black pepper and 200 ml of water. Place over medium heat to cook for 7 minutes after coming to pressure. Then, turn off the heat and wait for the pressure to release.

Open the pan, transfer the octopus to a container and wait for it to cool. Meanwhile, fill a pan with water and place over medium heat until it boils. Add a tablespoon of salt and the spaghetti. Cook until al dente. Turn off the heat, drain the water and reserve the spaghetti.

Using a knife, cut the octopus into small pieces and set aside. In a frying pan, add the olive oil and butter and place over medium heat to heat. Add the garlic and lightly brown. Add the octopus pieces and sauté for another 1 minute. Add dry white wine and cook until evaporated. Lastly, add the cooked spaghetti and mix. Turn off the heat and finish with the parsley. Serve immediately.

5. Mussels in white wine

Ingredients

• 1 kg of clean mussels
• 2 tablespoons olive oil
• 3 garlic cloves, peeled and chopped
• 1 onion peeled and chopped
• 1 cup of dry white wine
• 1/2 cup chopped parsley
• Salt and ground black pepper to taste
• Juice of 1/2 lemon

Preparation mode

In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown. Add the mussels and mix. Combine the white wine, cover the pan and cook until the mussels open. Season with salt, black pepper and lemon juice. Turn off the heat and finish with the parsley. Serve immediately.

6. Seafood salad

Ingredients

• 300 g of cleaned shrimp
• 300 g squid in rings
• 300 g cooked and chopped octopus
• 1 seedless and chopped tomato
• 1/2 red onion peeled and sliced
• 1/2 red pepper seeded and cut into thin strips
• 1/2 yellow pepper, seeded and cut into thin strips
• Juice of 1 lemon
• 3 tablespoons olive oil
• 2 tablespoons chopped parsley
• Salt and ground black pepper to taste
• Water for cooking

Preparation mode

In two different pans, add water and bring to a boil over medium heat. Place the shrimp and squid in each and cook for 2 minutes. Then, drain the water and arrange the seafood in a container. Add the cooked octopus, tomato, red onion and peppers and stir to combine. Season with lemon juice, olive oil, salt and black pepper. Finish with chopped parsley and refrigerate for 30 minutes. Serve immediately.

Ingredients

• 2 large lobster tails
• 3 tablespoons of butter
• 2 tablespoons of olive oil
• 3 cloves of garlic, chopped
• 1 tablespoon of juice lemon
• 1 teaspoon lemon zest
• 1/2 cup grated mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped parsley
• Salt and ground black pepper to taste

Preparation mode

Using kitchen scissors, cut the tops of the lobster tails lengthwise. Carefully remove the shell and release the meat, keeping it attached to the base. Place the meat over the skin so it appears. Season the lobster with salt, black pepper, lemon juice and lemon zest. Set aside for 10 minutes.

In a frying pan, heat the butter with the oil over low heat. Add the garlic and sauté until fragrant, without letting it brown too much. Add the parsley and mix well. Turn off the heat. Arrange the lobster tails on a baking sheet. Spread the seasoned butter mixture over the meat. Sprinkle with cheese. Bake in a preheated oven at 220°C for around 12 to 15 minutes, until the meat is tender and the cheese is golden. Remove from the oven and serve immediately.

8. Squid in rustic sauce

Ingredients

• 500 g of cleaned squid, cut into rings
• 1 cup of tea tomato naked
• 1 cup chopped onion
• 2 cloves of garlic, chopped
• 1 tablespoon of olive oil
• 1 teaspoon sweet paprika
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 teaspoon of sugar
• Salt and ground black pepper to taste
• 2 tablespoons chopped parsley

Preparation mode

In a pan, heat the olive oil over medium heat. Add the onion and sauté until lightly golden and soft. Add the garlic and stir until it releases aroma. Add the tomato and mix well, kneading lightly to form a more rustic sauce. Add the tomato paste, sweet paprika, bay leaf and sugar, stirring until the sauce is homogeneous. Season with salt and black pepper and let it cook for a few minutes, until it starts to thicken. Add the squid and mix well to coat in the sauce. Cook over medium heat for about 5 to 8 minutes, stirring occasionally, until the squid is tender and cooked through. Finish with the parsley and mix gently. Remove the bay leaf and serve immediately.

9. Shrimp pie

Ingredients

Filling

• 500 g of cleaned shrimp
• 2 tablespoons of olive oil
• 1 chopped onion
• 2 cloves of garlic, chopped
• 2 tomatoes seeded and chopped
• 1/2 cup tomato sauce
• 1/2 cup of tea green corn
• 1/2 cup of cottage cheese
• 2 tablespoons chopped green chilli
• Salt and ground black pepper to taste

Massa

• 3 eggs
• 2 cups of milk tea
• 1/2 cup of olive oil
• 2 cups of wheat flour
• 1/2 cup grated parmesan cheese
• 1 tablespoon of chemical baking powder
• 1 teaspoon of salt
• Oil for greasing
• Wheat flour for flouring

Preparation mode

Filling

In a bowl, season the shrimp with salt and black pepper. Set aside for 10 minutes. In a pan, heat the oil over medium heat. Sauté the onion until wilted. Add the garlic and mix until fragrant. Add the tomatoes and cook until they start to break down. Add the tomato sauce and green corn. Mix well. Add the shrimp and cook over medium heat until it changes color and becomes tender. Turn off the heat, mix the cottage cheese and green chillies. Set aside until cool.

Massa

In a blender, beat the eggs, milk, olive oil, wheat flour, parmesan cheese and salt until smooth. Add the chemical baking powder and mix gently with a spoon. In a pan greased with olive oil and floured with wheat flour, spread half the dough. Spread the shrimp filling on top and cover with the rest of the dough. Bake in a preheated oven at 180°C for around 35 to 45 minutes, until golden and set. Remove from the oven, wait for it to cool and then serve.