Galley Wench's Spice Sea Chili

Dive into uncharted culinary waters with the bold and flavorful "Galley Wench's Spice Sea Chili"! This seafood lover's dream combines tender shrimp, succulent scallops, and sweet lump crab meat in a rich, spiced tomato broth infused with smoky paprika, cumin, and a touch of heat from crushed red pepper flakes. Balanced with hearty white beans and brightened by fresh cilantro and a squeeze of lime, this chili is a perfect harmony of land and sea. Ready in under an hour, it's an easy one-pot recipe that's ideal for cozy dinners, adventurous palates, and seaside-inspired gatherings. Make this chili your go-to dish for a unique twist on comforting classics that’s as vibrant as it is satisfying.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion (diced)
• 1 red bell pepper (diced)
• 3 garlic cloves (minced)
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes
• 14 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 3 cups fish stock or seafood broth
• 15 ounces white beans (drained and rinsed)
• 2 bay leaves
• 1 pound shrimp (peeled and deveined)
• 0.5 pound scallops (small or bay scallops)
• 0.5 pound lump crab meat
• 0.25 cup fresh cilantro (chopped, for garnish)
• 4 lime wedges (for serving)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced yellow onion and red bell pepper, cooking and stirring often until the vegetables are softened, about 5 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

Add the smoked paprika, ground cumin, dried oregano, and crushed red pepper flakes, cooking the spices for 30 seconds to bloom their flavors.

Step 5

Pour in the canned diced tomatoes (with their juices), tomato paste, and fish stock or seafood broth. Stir well to combine.

Step 6

Add the white beans and bay leaves. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 20 minutes.

Step 7

Season the broth with salt and black pepper. Taste and adjust seasoning if necessary.

Step 8

Gently add the shrimp and scallops to the pot, stirring to combine. Simmer for 5-7 minutes, or until the shrimp are pink and opaque, and the scallops are cooked through.

Step 9

Fold in the lump crab meat and cook for an additional 2 minutes, just until warmed through.

Step 10

Remove and discard the bay leaves from the pot.

Step 11

Serve the chili hot in bowls, garnished with freshly chopped cilantro and a squeeze of lime juice from the lime wedges.

Nutrition Facts

Serving size	(2792.4g)

Amount per serving	% Daily Value*
Calories	1890.7

Total Fat 55.4g	0%
Saturated Fat 10.2g	0%
Polyunsaturated Fat 6.1g
Cholesterol 1110.5mg	0%
Sodium 7147.0mg	0%
Total Carbohydrate 120.4g	0%
Dietary Fiber 36.1g	0%
Total Sugars 26.6g
Protein 239.6g	0%

Vitamin D 961.1IU	0%
Calcium 874.1mg	0%
Iron 22.0mg	0%
Potassium 6157.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.7%

Protein: 49.4%

Carbs: 24.8%