Cioppino is the original fisherman's stew from San Francisco. Feature a flexible assortment of seafood in it, or focus on one or two seafoods, like Dungeness crab when it's in season. We've made some suggestions below!
Squid Ink Linguine with Melted Leek Cream Sauce, and Roasted Heirloom Tomatoes
This is one of those dishes that is hard to stop eating! The pasta, with its dramatic color and mild flavor reminiscent of the sea, when combined with the lush cream sauce, roasted tomatoes, and fresh basil, makes a mouthwatering and memorably satisfying meal on its own. But it's very seafood friendly too. Add calamari to it for the perfect symphony of flavors - or maybe you prefer shrimp, or flaked halibut fillet pieces, or...you get the idea!
Fettuccine with Smoked Salmon and Goat Cheese in a Leek and Zucchini Cream Sauce
This recipe works really well with fresh salmon also! California's bounty of local food never stops translating into fabulous dishes. You should be able to find all the ingredients for this dish at your local farmer's market in the late summer. And if it's winter, just swap out zucchini for your favorite winter squash. Enjoy!
Stir-Fried Calamari with Thai Basil, Lime and Chilies
This is a wonderfully flavorful way to enjoy fresh squid. The lime and basil are bright and fresh, the chilis add heat, and the fish sauce depth. With some jasmine or sticky rice and a cooling vegetable alongside, it makes a memorable meal. Try it with ridgeback or spot prawns too!