The Chew: Mario’s Spicy San Francisco Bay Lifeguard Seafood Recipe

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The Chew: San Francisco Seafood Dish Recipe

In honor of Clinton Kelly’s trip to San Francisco to visit his 94-year-old grandmother,  Mario Batali whipped up his Spicy San Francisco Bay Lifeguard Seafood recipe. Mario was inspired to mix the spectacular San Francisco seafood with some great couscous to mix his own twist on a San Francisco seafood stew.

The Chew: Mario's Spicy San Francisco Bay Lifeguard Seafood Recipe

Mario Batali made a Spicy San Francisco Bay Lifeguard Seafood recipe in honor of Clinton Kelly’s trip to San Francisco to visit his grandmother. (al1962 / Shutterstock.com)

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Clinton Kelly helped Mario out in this recipe, but he was very worried about his pants getting dirty. So make sure to dress appropriately for this dish!

Check out this amazing creation below!

The Chew: Mario Batali Spicy San Francisco Bay Lifeguard Seafood Recipe Ingredients

  • 1 1/2 cups Israeli Couscous
  • 1/4 cup Extra-Virgin Olive Oil
  • 1/2 Yellow Onion (chopped)
  • 2 Cloves Garlic (thinly sliced)
  • 3 tablespoons Pine Nuts (lightly toasted)
  • 3 tablespoons Currants
  • 1 tablespoon Red Pepper Flakes
  • 1/3 cup Caper Berries
  • 1/2 28 ounce can San Marzano Tomatoes (crushed by hand)
  • 1 cup White Wine (such as Pinot Grigio)
  • 1 pound cleaned Calamari (cut into 1/4-inch rounds, tentacles halved)
  • 1 pound Manila Clams (cleaned)
  • 6 Scallions (thinly sliced)
  • Salt and Freshly Ground Black Pepper, to taste

Mario Batali: The Chew Spicy San Francisco Bay Lifeguard Seafood Recipe Directions

  1. Cook couscous in a large pot of salted boiling water for 2 minutes and then cool couscous in an ice bath. Set aside.
  2. Meanwhile, cook the onion, half the scallions, and garlic in a saute pan with high sides in some oil until translucent, about 4 minutes.
  3. Season with some salt and toss in the red pepper flakes, caper berries, pine nuts, and currants. Cook until fragrant for about 2 minutes.
  4. Add the clams, white wine, couscous, and tomatoes. Bring to a simmer and then cover with a lid and cook until almost all of the clams have opened, for about 4 minutes. At this point, Mario said the dish was almost like a risotto.
  5. Add the calamari and cook for one more minute until all the clams are opened and the calamari are opaque. Season with salt and pepper and drizzle in some olive oil. Mario Batali said that the rule with calamari is that you either cook it for one minute or you cook it for one hour. If you cook it for more than a minute, it’ll become more rubber band-like.
  6. Garnish with the rest of the scallions and enjoy!

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