Extra virgin olive oil
1 large carrot, sliced
1 green, red, & yellow bell pepper, sliced
2 cups broccoli florets
2 cup sugar snap peas
1 zucchini, halved and sliced
1 large yellow onion, diced
1.5 cups seafood broth
1 juiced lemon
1 lb. shrimp, peeled and deveined
1 lb. mussels
1 lb. frozen calamari rings
Fresh thyme sprigs
Over medium heat, either on your stove or BBQ, warm 3 tbsp. of olive oil in the bottom of the Emile Henry Sublime Dutch Oven.
Start by sautéing the carrots for about 5-8 minutes.
Add sliced peppers, broccoli florets, and sugar snap peas to the Dutch Oven and mix together. Sauté for an additional 8-10 minutes, and then add the diced onions.
Season with salt and pepper.
Pour the seafood broth into the pot and let it warm up for about 10 minutes or until it’s simmering. Add the shrimp, mussels, and calamari. Squeeze the lemon juice over the seafood, and mix.
Put the lid on the Dutch Oven and let the seafood steam for about 5 minutes, shake the pot by the handles once or twice during this time.
Remove the lid and check the doneness of your seafood, the mussels should be opening and shrimp turning light pink.
Put the lid back on and continue to cook for another 2-3 minutes or until seafood is cooked through. If some mussels are not open yet, discard them as they are not good to eat.
Finish with a tbsp. of fresh thyme, and salt and pepper to taste.
Enjoy over rice, pasta, or simply as is.