Ginataang seafood with shrimp, crab, mussels, and squid is creamy and so delicious. Perfect for kamayan with heaps of steamed rice!
Ginataang seafood is one of my mother's signature dishes. Along with her shrimp with oyster sauce and sipo egg, it's a staple in many of our family parties and potlucks over the years.
This seafood extravaganza is always a favorite at the buffet table and is usually the first thing guests beeline for. Not surprising as it's finger-licking, lip-smacking delicious!
If you're looking for the perfect centerpiece for holiday celebrations, boodle fights, or Sunday lunches, this recipe needs to be on your menu. It takes a bit of work and is not exactly cheap, but definitely worth it!
With a plethora of shrimp, squid, crab, and mussels in a rich coconut sauce, it's every seafood lover's dream!
How to clean squid
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard.
- With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard
- Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well and pat dry.
- The recipe calls for shrimp paste to add umami flavor. Feel free to swap with fish sauce.
- To keep from darkening the coconut sauce, make sure to check out the procedure above on how to clean them properly.
- Pick through the mussels and discard "dead ones." The shells of mussels should be closed tightly. Gently tap opened mussels on the kitchen counter. They should close up immediately. If they don't, discard.
- To extend servings, cut the crabs into halves.
- To add a kick of spice, add a few pieces of finger chili peppers according to the level of heat desired.
- To keep from overcooking, cook the coconut cream until reduced and begins to curdle before adding the seafood.
- Serve ginataang seafood with steamed rice for lunch or dinner meal. It's also great for special occasions or boodle parties.
- I usually enjoy this dish kamayan-style, but feel free to provide crab crackers and picks to make breaking the shells and getting to the delicious flesh easier.
How to store
- For food safety, do not keep at room temperature for more than two hours. It contains coconut milk and will spoil pretty quickly outside refrigeration. especially during warmer weather.
- If you happen to have leftovers, store in a container with a tight-fitting lid and keep in the refrigerator for up to 3 days.
- Warm-up in the microwave at 2 to 3-minute intervals until completely heated through.
- 2 pounds squid
- 2 pounds (about 4 to 5 pieces) crab
- 2 pounds mussels
- 1 pound shrimp
- 1 tablespoon canola oil
- 1 onion, peeled and chopped
- 5 cloves garlic, peeled and minced
- 1 thumb-size ginger, peeled and minced
- 1 tablespoon shrimp paste
- 6 cups coconut cream (kakang gata)
- salt and pepper to taste
- Holding the squid firmly, pull the head from the body including internal parts and tentacles. Pull out the clear cartilage inside the tube and discard. With a knife, cut the head and the ink sack from the tentacles. Set aside the tentacles. Peel the spotted outer membrane from the squid and discard.
- Under cold running water, wash the tentacles and the tubes inside and outside to remove any remaining tissue or debris. Drain well. Depending on size, cut squid into halves.
- Under cold running water, wash crabs well. Scrub shells with a kitchen brush to rid of dirt and grime. Rinse and drain well.
- In a large bowl of water, soak mussels for about 15 to 20 minutes. Rinse under cold running water to remove any dirt or grime on outer shells. Hold the beard (the brown thread sticking out between the shells) and pull it out towards the hinge end of the mussel. Rinse and drain well.
- With scissors or knife, trim tendrils from shrimps. Rinse and drain well.
- In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.
- Add shrimp paste and cook, stirring regularly, until lightly browned.
- Add coconut cream and bring to a boil. Cook for about 10 to 15 minutes or until reduced and begins to curdle.
- Add crab and cook until color changes.
- Add mussels and cook until shells open.
- Add shrimps and squid and cook until color changes to pink.
- Continue to cook until sauce has thickened and reduced, clinging onto seafood.
- Season with salt and pepper to taste. Serve hot.