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4.9 from 534 votes

Mixed seafood in a creamy garlic wine sauce {Mariscos al ajillo}

Recipe for mixed seafood in a creamy garlic wine sauce, or mariscos al ajillo. Made with a mix of shrimp, calamari or squid, and bay scallops cooked in a sauce of butter, garlic, white onion, white wine, cream, and parsley.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 as an appetizer or starter or for 2 as a main dish
Course: Main Course , Appetizer
Cuisine: South American , Fusion , Spanish , Ecuadorian

Ingredients

  • ½ pound raw shrimp peeled and deveined
  • ½ pound squid or calamari cut into slices
  • ½ pound bay scallops
  • 2 tablespoons of butter
  • 2 tablespoons of finely chopped white onion
  • 6 garlic cloves crushed or minced
  • ¼ cup white wine
  • ½ cup heavy cream
  • salt and pepper to taste
  • chopped parsley
Serving ideas:
  • Patacones/tostones or fried green plantains
  • Rice (Latin style)
  • Tomato and onion curtido side salad
  • bread

Instructions

    Cup of Yum
  1. Season the seafood with a sprinkle of salt.
  2. Melt the butter over medium heat in a large skillet.
  3. Add the onion and garlic, cook for about two minutes.
  4. Add the shrimp and cook for 1 minute.
  5. Add the white wine, mix well and cook over high heat for 1 minute.
  6. Add the heavy cream and cook until the shrimp are almost done.
  7. Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
  8. Taste and add salt if needed. Add ground black pepper to taste.
  9. Mix in the chopped parsley.
  10. Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.