Please chick below video presentation for more details about how to cook seafood combo

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SEAFOOD COMBO MEDITERRANEAN SALAD

1 lb	Seafood combo	454 grams
1/2 cup	Pimento stuffed olives	120 ml
3/4 cup	Cherry tomatoes sliced in half	180 ml
1/2cup	Red onions Julienne cut	120 ml
1/2 cup	Carrot Julienne cut	120 ml
1/2 cup	Lemon juice	60 ml
1/2 cup	Extra virgin olive oil	120 ml
1/2 tsp	Dry oregano	2.5 ml
1/2 tsp	Dry basil	2.5 ml
1 tbsp	Fresh finely chopped parsley Salt & pepper to taste	15 ml

SEAFOOD COMBO FISHERMANS STEW

11/4 lb	Seafood combo	565 grams
11/2 lb	White firm fish fillet (Snapper, Grouper, Halibut etc.)	680 grams
11/2 cup	Potatoes cubed	360 ml
11/2 cup	Diced tomatoes	360 ml
2 or 3	Bay leaves (add with the diced tomatoes)
1/2 cup	Diced white onions	120 ml
1/2 cup	Diced celery	120 ml
1/2 cup	Diced carrot	120 ml
1 tbsp	Garlic finely diced	15 ml
2 tbsp	Tomato paste	30 ml
1/2 cup	Red wine	60 ml
11/4 quarts	Chicken stock	1.2 liters
1/4 cup	Extra virgin olive oil	60 ml
1 tsp	Basil	5 ml
1 tsp	Thyme	5 ml
1 tbsp	Freshly chopped parsley	15 ml
	Salt & pepper to taste
	Garnish with parsley

SEAFOOD COMBO PAELLA

1 lb	Seafood combo	454 grams
3/4lb	Chorizo sausage	340 grams
2 cup	Short grain rice	470 ml
3/4 cup	Diced white onion	180 ml
1/2 cup	Green peas	120 ml
3/4 cup	Olive oil	180 ml
1 quart	Chicken stock	95 liter
( may require more or less chicken stock depending onhow the rice absorbs the stock.)
3/4 cup	Virgin olive oil	180 ml
1/2 tsp	Saffron	2.5 ml
	Salt & pepper to taste
	Parsley for garnish

MARINARA SEAFOOD COMBO PASTA

1 lb	Seafood combo	454 grams
3/4 lb	spaghetti	340 grams
2 cup	Fresh tomatoes	480 ml
	(peeled, seeded and diced)
1/2 cup	White onion	120 ml
1/2 cup	Red or green bell peppers	120 ml
1/4 cup	Parmesan cheese	60 ml
1 tbsp	Finely diced garlic	15 ml
1/2 cup	Virgin olive oil	120 ml
1 tsp	Dry basil	5 ml
	Salt & pepper to taste
	Parsley or fresh basil to garnish

SEAFOOD COMBO STIRFRY

1 lb	Seafood combo	454 grams
1 cup	Snow peas	240 ml
1/2 cup	Sliced mushrooms	120 ml
1/2 cup	Onion julienne cut	120 ml
1/2 cup	Carrot julienne cut	120 ml
1 tbsp	Sliced peeled ginger	15 ml
3 clove	large garlic sliced	3 cloves
1/2 cup	Chicken stock	120 ml
2-3 tbsp	Corn starch slurry	30-45 ml
( corn starch slurry; 2 part water mixed w/ 1 part corn starch.)
1/4 cup	Vegetable oil	60 ml
1 tsp	sesame oil (optional)	5 ml
2 tbsp	Soya sauce	30 ml
1/2 tsp	Crushed chili peppers	2.5 ml
	White pepper to taste