Seafood Boil My Husband's New Favourite Recipe to Savour and Share

If you’re looking for a dish that brings people together and fills the kitchen with irresistible aromas, a seafood boil is a perfect choice. This recipe quickly became my husband’s favourite, and it’s easy to see why. It combines bold flavours, fresh seafood, and hearty ingredients in one pot, making it a satisfying meal that’s both fun and delicious. Here’s how to make this crowd-pleasing seafood boil that’s perfect for sharing with family and friends.

Why This Seafood Boil Dish Stands Out

This seafood boil recipe is a winner because it combines simple ingredients with bold, layered flavours. The chorizo adds a smoky, spicy kick that complements the sweetness of the prawns and mussels. The Old Bay seasoning ties everything together with its unique blend of herbs and spices. Cooking everything in one pot makes clean up easier and allows the flavours to mingle beautifully.

Sharing this meal creates a warm, inviting atmosphere perfect for weekend dinners or casual gatherings. It’s a dish that invites conversation and connection, making it more than just food on a plate.

Seafood Boil - The Recipe

To create this flavourful seafood boil, gather the following:

• 1 tbsp olive oil

• 1 chorizo ring, peeled and chopped into chunks

• 1 large white onion, sliced

• 2 tbsp Old Bay seasoning

• 150ml white wine

• 2 chicken stock pots

• 1 litre hot water

• 1 lemon, halved, plus extra wedges to serve

• 1 bunch of parsley, leaves and stalks separated and finely chopped (reserve some for garnish)

• 1kg red potatoes, chopped into chunks

• 4 corn on the cobettes

• 4 to 6 whole prawns, defrosted

• 200g tiger prawns, defrosted

• 1 pack of prepared mussels in garlic and white wine sauce

  
  

For the Butter

• 90g garlic butter, room temperature (Lurpak works well)

• 1 small bunch of chopped parsley

• 2 pinches of flaky sea salt (Maldon Garlic Sea Salt is a great choice)

  
  

Step 1: Build the Flavor Base

Start by heating the olive oil in a large stockpot or casserole pot over medium heat. Add the sliced onion and cook for a few minutes until it softens. Then add the chopped chorizo and cook for 6 to 8 minutes until it crisps up and releases its flavorful fat.

Sprinkle the Old Bay seasoning over the chorizo and onions, stirring for about a minute to coat everything evenly. Pour in the white wine and stir to deglaze the pot, scraping up any browned bits from the bottom. This step adds depth to the broth.

Next, add the chicken stock pots and pour in the hot water. Squeeze the juice from the lemon halves into the pot, then drop the lemon halves and parsley stalks in as well. Bring the mixture to a gentle simmer to let the flavors meld.

Step 2: Cook the Potatoes, Corn, and Seafood

Once the broth is simmering, add the chopped red potatoes. Let them cook for about 10 minutes until they start to become tender.

Add the corn on the cobettes and whole prawns to the pot, simmering for another 5 minutes. Finally, add the prepared mussels in garlic and white wine sauce along with the tiger prawns. Let everything cook for a final 5 minutes until the prawns turn pink and the potatoes are fully tender.

Step 3: Prepare the Herby Garlic Butter

While the seafood and vegetables cook, mix the chopped parsley and flaky sea salt into the room-temperature garlic butter. This herby butter will add richness and a fresh burst of flavor when served.

Step 4: Serve and Enjoy

Use a slotted spoon to carefully lift the seafood, potatoes, chorizo, and corn out of the broth and onto a large platter or tray. Discard the lemon halves and parsley stalks.

Dot the herby garlic butter around the hot dish so it melts into the seafood and vegetables. Garnish with a scattering of fresh chopped parsley and serve with extra lemon wedges for squeezing over.

This seafood boil is best enjoyed family-style, with everyone digging in together. The combination of spicy chorizo, tender potatoes, sweet corn, and fresh seafood makes every bite a delight.

Tips for the Perfect Seafood Boil

• Use fresh or properly defrosted seafood to ensure the best texture and flavor.

• Don’t overcook the prawns; they cook quickly and become rubbery if left too long.

• Adjust the seasoning to your taste by adding more Old Bay or salt if needed.

• Serve with crusty bread or a simple green salad to balance the richness of the dish.

• Make extra herby garlic butter to keep on hand for dipping or spreading on bread.