Seafood - use more or less of each type of seafood according to your preference

• 10 littleneck clams
• 15 mussels
• 1 lb shrimp
• 1 fresh lobster, halved lengthwise
• 8 oz calamari
• 10 oz scallops
• 1lb king crab legs

Chopped Vegetables - use vegetables of choice and amounts desired

• 1 tbsp garlic, minced
• carrots
• zucchini
• summer squash
• red bell peppers
• celery
• onions
• cauliflower

Additional Ingredients

• 1 tsp adobo seasoning
• olive oil to coat saute pan
• about 1 cup fish stock (watch Manrique Alvarenga's Fish Stock video here on how2heroes)

For the Roasted Jalapeno Oil - amounts to taste

• jalapeno pepper
• olive oil
• salt

Garnish

• chopped cilantro

1. Split lobster in half lengthwise with a sharp knife and remove tomalley (liver). Rinse lobster halves clean
2. Warm a saute pan over medium-high heat and coat with olive oil
3. Add 1 tbsp garlic and heat until golden brown. If garlic browns too quickly, add water or fish stock
4. Add lobster, meat side down to the pan
5. Add scallops, mussels, crab legs, shrimp, little neck clams
6. Add calamari last
7. Reduce heat to low, cover, and simmer for 10 minutes, or until shellfish open up
8. After 10 minutes, remove cover and add chopped vegetables
9. Season with salt and pepper
10. Add adobo seasoning (mix of salt, garlic, turmeric, oregano, and black pepper)
11. Add about 1 cup of fish stock, cover and cook over medium-high heat for 5 minutes or until vegetables are tender
12. Recommend serving over saffron rice and garnish with chopped fresh cilantro and roasted jalapeno olive oil (see recipe below)

Roasted Jalapeno Olive Oil

1. Roast jalapenos
2. Remove skins and discard.  Grind, dice or chop the jalapenos
3. Add olive oil and salt (best when allowed to sit for a few days but can use immediately)