Ingredients

• 2 tablespoons LXV Perú Andino
• 8 each of large shrimp, clams, mussels, and large scallops
• 1/2 pound calamari, sliced
• 1 pound fish fillets, sliced
• 1/4 cup sliced red onion
• 3 cloves garlic, minced
• 2 Roma tomatoes, diced
• 2 tablespoons chopped parsley, divided
• 1/4 cup extra virgin olive oil
• 1/2 cup white wine
• 1 can coconut cream

Method

1. In a medium saucepan, add the oil and set on medium heat. Add the onion and garlic; when the onion becomes translucent, add all the seafood, tomatoes, half the parsley, and the Perú Andino. Cook for 2 minutes, then add the wine and let the alcohol evaporate for about 1 minute. Add the coconut cream and let cool for about 5 minutes. Serve with rice, and finish with remaining parsley.
2. Chef Nicola Allegretta, a valued friend of LXV Wine and a talented ambassador of authentic Peruvian flavors here on the Central Coast. Known for his innovative dishes at Mistura in downtown San Luis Obispo, Chef Nicola showcases the rich cultural heritage of Peru. We invited him to create recipes featuring LXV’s proprietary Peruvian spice blends, providing a simple way to infuse your own cooking with the bold flavors of this vibrant cuisine. Enjoy this culinary journey!
3. Seafood, Shrimp, Mussels with LXV Cab and Cab Franc

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