Filipino Frantoiana with a Twist

Ingredients

In the Filipino Frantoiana, we incorporate Filipino ingredients such as bagoong (shrimp paste) and calamansi juice to add a unique tangy and savory flavor. We also use local spices like ginger and lemongrass to enhance the aroma and taste of the dish. Additionally, we adapt the cooking techniques to suit Filipino cuisine, ensuring a perfect fusion of flavors. We alse have the original recipe for Frantoiana, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, squid, mussels) 500g (1.1 lb) mixed seafood (shrimp, squid, mussels)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 2 tablespoons bagoong (shrimp paste) 2 tablespoons bagoong (shrimp paste)
• 2 tablespoons calamansi juice 2 tablespoons calamansi juice
• 1 cup water 1 cup water
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Sauté the onion, garlic, ginger, and lemongrass until fragrant.
3. 3.
   Add the tomatoes and cook until softened.
4. 4.
   Stir in the bagoong and calamansi juice, then add the mixed seafood.
5. 5.
   Cook for 2-3 minutes until the seafood starts to turn opaque.
6. 6.
   Add the bell peppers and water. Season with salt and pepper.
7. 7.
   Simmer for 5-7 minutes until the seafood is fully cooked and the flavors have melded together.
8. 8.
   Remove the lemongrass stalks and garnish with fresh cilantro.
9. 9.
   Serve the Filipino Frantoiana hot with steamed rice.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before cooking to maintain its quality and taste.
• Bagoong (shrimp paste) — Adjust the amount of bagoong according to your taste preference, as it can be quite salty. You can also substitute it with fish sauce if desired.
• Calamansi juice — If calamansi is not available, you can use a combination of lemon and lime juice as a substitute.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a knife or the back of a spoon to release their flavor.

Tips & Tricks

• For a spicier kick, add sliced chili peppers or chili flakes to the dish.
• Serve the Filipino Frantoiana with a side of steamed vegetables or a fresh salad to add more variety to the meal.
• Adjust the amount of calamansi juice according to your preference for tanginess.
• Feel free to add other seafood of your choice, such as clams or fish fillets, to make the dish even more flavorful.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated before serving.

Serving advice

Serve the Filipino Frantoiana hot with steamed rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the colorful seafood and vegetables on a large serving platter, with the sauce generously drizzled over them. Sprinkle some chopped cilantro on top for an appealing garnish. Serve with steamed rice on the side to complete the presentation.