1 small squid chopped and cleaned
½ cup of cooked short grain rice
2 Large prawn’s
4 0z fish stock
4 Venus clams
3 TBLS of tomato puree
3 Wild Maine mussels
pinch of Saffron
½ cup of Monkfish
pinch paprika
3 Louisiana White Shrimp
1 TBLS Shaved Garlic
½ cup Fresh Green Bean
fresh squeezed Lemon and zest
Pinch of salt and pepper


In a hot sauté pan use a table spoon olive oil Sautee garlic and freshly chopped Green beans. Add prawns with shrimp when nice and browned on both sides add monk fish strips and squid stir gently add in your tomato puree a pinch of Saffron and a Pinch of paprika salt and pepper to taste stir gently then add your fish stalk add your rice stir gently cook for 2 minutes then take off heat and set off to the side.

In this part we will cook the shell fish.

In a medium sauce pot make sure your pot is dry and it’s hot add your clams cook till open take out and keep juice in and the mussels cover and till open.

When your clams and mussels are finished add the clams and mussels and juice to your mixture place back on heat on a low flame cook until all the juices are absorb take off of heat and let rest for 3-4 minutes and then serve