Ingredients
2 yellow onions, peeled and thinly sliced
5 garlic cloves, thinly sliced
1 red bell pepper, seeded and diced
4 tablespoons olive oil
2 bay leaves
1 tablespoon dried oregano
10 fresh basil leaves, torn
1 teaspoon red chili flakes
2 cups dry red wine
1 (28 ounce) can
Tuttorosso® San Marzano Style Whole Peeled Pear Tomatoes with Basil & Sea Salt 3 tablespoons
Tuttorosso® Tomato Paste 1 cup chicken broth
1 pound crab legs, cracked and meat pulled and rough chopped or shredded in large pieces
2 pounds clams, washed and cleaned
1 Halibut, skinless and cut into 2 inch pieces
1 pound mussels, washed and cleaned
12 shrimp, large size, peeled and deveined
12 sea scallops, medium in size, cleaned
3 tablespoons fresh parsley, rough chopped
Smoked Paprika Aioli 1 cup mayonnaise
1 lemon, zested and juiced
1 tablespoon smoked paprika
Salt and black pepper to taste
1 tablespoon fresh parsley, chopped