18 Exquisite 7 Mares Recipes Delicious

Craving something hearty, flavorful, and steeped in tradition? Look no further! Our roundup of 18 Exquisite 7 Mares Recipes brings you the best of Mexican seafood stew—rich, aromatic, and endlessly customizable. Whether you’re feeding a crowd or just treating yourself, these delicious bowls of comfort are sure to impress. Dive in and discover your new favorite weeknight hero or weekend showstopper!

Spicy 7 Mares Seafood Soup

This bold, brothy soup is packed with seven kinds of seafood and a kick of heat—perfect for warming up on a chilly night.

Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups seafood stock
• 1/2 cup dry white wine
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1 bay leaf
• 1 lb mixed seafood (such as shrimp, scallops, mussels, clams, squid, white fish, and crab)
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges
• Salt and black pepper, to taste

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add onion and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
2. Pour in diced tomatoes, 4 cups seafood stock, and 1/2 cup white wine. Add 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and bay leaf. Simmer uncovered for 15 minutes.
3. Add mixed seafood and cook for 5–7 minutes until shrimp are pink and mussels/clams open (discard any unopened shells). Season with salt and black pepper to taste.
4. Remove bay leaf, stir in cilantro, and serve with lime wedges for squeezing.

The smoky paprika and briny seafood broth make this soup taste like a coastal fiesta in every spoonful.

Tip: For extra richness, swirl in a pat of butter just before serving.

Creamy 7 Mares Pasta

This luxurious seafood pasta is a celebration of the sea, combining tender shellfish with a velvety garlic-white wine sauce that clings perfectly to al dente noodles.

Ingredients:

• 12 oz linguine or spaghetti
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1/2 tsp red pepper flakes
• 1/2 lb mixed seafood (shrimp, scallops, mussels, squid, clams, crab, and white fish)
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan

Instructions:

1. Cook pasta in salted boiling water until al dente (about 9 minutes). Reserve 1/2 cup pasta water before draining.
2. Heat olive oil in a large skillet over medium. Add garlic and red pepper flakes; sauté 30 seconds until fragrant.
3. Add mixed seafood; cook 3-4 minutes until shrimp turn pink and scallops are opaque. Remove seafood with a slotted spoon.
4. Pour in white wine, scraping up browned bits. Simmer 2 minutes until reduced by half.
5. Stir in heavy cream, 1 tsp salt, and 1/2 tsp black pepper. Simmer 3 minutes until slightly thickened.
6. Return seafood to skillet with pasta, 1/4 cup parsley, and Parmesan. Toss with reserved pasta water as needed to create a silky sauce.

The magic here is how the briny seafood juices mingle with the cream for a sauce that tastes like the ocean in the best possible way.

Tip: For extra richness, stir in a tablespoon of cold butter at the end off-heat.

Traditional 7 Mares Stew

This hearty seafood stew is a Mexican coastal classic, brimming with briny flavors and a rich tomato broth—perfect for impressing guests or treating yourself to a restaurant-worthy meal at home.

Ingredients:

• 2 tbsp olive oil
• 1 medium white onion, diced
• 4 garlic cloves, minced
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 4 cups seafood stock
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 bay leaf
• 1 lb mixed seafood (shrimp, squid, mussels, clams, white fish, scallops, crab)
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until translucent. Stir in garlic and cook for 1 minute until fragrant.
2. Pour in diced tomatoes, seafood stock, oregano, smoked paprika, bay leaf, salt, and black pepper. Bring to a simmer and cook uncovered for 15 minutes to blend flavors.
3. Gently add mixed seafood (starting with firmer varieties like squid and fish, then adding delicate shrimp and shellfish last). Cover and simmer for 8–10 minutes until clams and mussels open and shrimp turn pink.
4. Discard any unopened shellfish and the bay leaf. Stir in cilantro and serve with lime wedges for squeezing.

The magic here? The layering of seafood ensures each type cooks perfectly—tender squid, plump shrimp, and sweet mussels all shine in one pot.

Tip: Serve with crusty bread to soak up the smoky, citrus-kissed broth.

Grilled 7 Mares Platter

This seafood-packed platter is a showstopper for summer gatherings, combining smoky char from the grill with bright, zesty flavors.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 lb sea scallops
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1 lb squid, cleaned and cut into rings
• 1 lb firm white fish (like halibut or cod), cut into 2-inch chunks
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper flakes
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving

Instructions:

1. Preheat grill to medium-high (400°F). In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp red pepper flakes.
2. Toss seafood: Add shrimp, scallops, squid, and fish chunks to the bowl, coating evenly. Thread shrimp and scallops onto skewers (if using wooden skewers, soak them first).
3. Grill: Place skewers and fish chunks directly on grates. Grill for 2–3 minutes per side until shrimp turn pink and scallops/fish are opaque. Transfer to a platter.
4. Steam shellfish: In a grill-safe pan, add mussels and clams with 1/2 cup water. Cover and grill for 5–7 minutes until shells open (discard any unopened ones). Arrange on the platter.
5. Finish: Drizzle platter with remaining marinade from the bowl and sprinkle with 1/4 cup chopped parsley. Serve with lemon wedges.

The mix of textures—juicy scallops, tender squid, and briny clams—makes every bite exciting. Tip: For extra smokiness, add a handful of soaked wood chips to the grill coals.

7 Mares Ceviche with Lime and Cilantro

This 7 Mares Ceviche is a vibrant seafood fiesta in a bowl—bright lime, fresh cilantro, and a mix of tender seafood make it irresistible.

• 1 lb mixed seafood (shrimp, scallops, squid, octopus, mussels, clams, and white fish), diced
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 1/2 cup finely diced red onion
• 1/2 cup chopped cilantro
• 1 medium tomato, seeded and diced
• 1 small jalapeño, seeded and minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• Tortilla chips or tostadas, for serving

1. In a large glass bowl, combine the mixed seafood and lime juice, ensuring everything is fully submerged. Cover and refrigerate for 20 minutes (or up to 30 minutes for firmer texture), stirring halfway.
2. Drain off about half the lime juice, then gently fold in the red onion, cilantro, tomato, jalapeño, salt, and black pepper. Let sit for 5 minutes to meld flavors.
3. Serve immediately with tortilla chips or tostadas for scooping.

The magic here is in the mix—the seven seafoods each bring their own texture, from buttery scallops to snappy squid, while the lime does all the “cooking.”

Tip: For extra freshness, add diced avocado right before serving—just don’t let it sit in the lime juice too long or it’ll turn mushy.

7 Mares Paella with Saffron

This seafood-packed paella is a showstopper, infused with golden saffron and briny flavors that transport you straight to the coast of Spain.

Ingredients

• 1/4 cup olive oil
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 1/2 cups short-grain paella rice (like Bomba or Calasparra)
• 1/2 tsp saffron threads, crushed
• 1 tsp smoked paprika
• 3 1/2 cups seafood or chicken stock, hot
• 1/2 lb mussels, scrubbed and debearded
• 1/2 lb clams, scrubbed
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb squid, cleaned and sliced into rings
• 1/2 cup frozen peas
• 1 lemon, cut into wedges
• 1/4 cup chopped fresh parsley
• 1 tsp kosher salt

Instructions

1. Heat olive oil in a 15″ paella pan or large skillet over medium. Sauté onion and garlic for 3 minutes until soft. Add red bell pepper and cook 2 more minutes.
2. Stir in rice, saffron, smoked paprika, and 1 tsp kosher salt, coating grains evenly. Pour in hot stock and bring to a simmer. Cook uncovered for 15 minutes, without stirring, until liquid is mostly absorbed.
3. Arrange mussels, clams, shrimp, squid, and peas over the rice. Cover with foil and cook 8–10 minutes until shellfish open and shrimp turn pink.
4. Remove from heat, discard any unopened shells, and garnish with parsley and lemon wedges. Let rest 5 minutes before serving.

The magic here? That crispy, caramelized rice layer (socarrat) at the bottom—don’t skip it!

Tip: For extra depth, toast the saffron in a dry pan for 10 seconds before crushing.

7 Mares Tacos with Fresh Salsa

These seafood-packed tacos are a coastal dream, loaded with briny flavor and topped with a zesty homemade salsa for a bright finish.

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, squid, mussels, clams, white fish, and crab meat)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas, warmed
• 1 cup diced tomatoes
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1/4 tsp salt

Instructions:

1. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 30 seconds until fragrant. Add mixed seafood, smoked paprika, cumin, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until seafood is opaque and just cooked through.
2. Meanwhile, make the salsa: In a bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Toss gently.
3. Fill warmed tortillas with seafood mixture and top generously with fresh salsa.

The magic here is in the contrast—tender, smoky seafood against the salsa’s juicy crunch. It’s a taco that tastes like a beach vacation!

Tip: For extra depth, char the tortillas lightly over a gas flame before filling.

7 Mares Risotto with White Wine

This seafood-packed risotto is a luxurious yet approachable dish, blending briny flavors with creamy Arborio rice and a splash of crisp white wine.

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, mussels, clams, squid, and firm white fish)
• 1 1/2 cups Arborio rice
• 4 cups seafood or chicken stock, kept warm
• 1/2 cup dry white wine
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/4 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. In a large skillet, heat 1 tbsp olive oil over medium-high. Add the mixed seafood and cook for 2–3 minutes until just opaque. Remove and set aside.
2. In the same skillet, melt 1 tbsp butter with 1 tbsp olive oil over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant.
3. Add the Arborio rice, stirring to coat. Pour in the 1/2 cup white wine and simmer until mostly absorbed, about 2 minutes.
4. Begin adding the warm stock, 1/2 cup at a time, stirring frequently and allowing each addition to absorb before adding more (about 20 minutes total).
5. When the rice is al dente and creamy, stir in the cooked seafood, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp butter, and 1/4 cup Parmesan. Cook for 1 minute to warm through.
6. Garnish with parsley and serve immediately.

The magic here? The wine’s acidity cuts through the richness, while the seafood stays tender—no rubbery bites!

Tip: For extra depth, add a splash of stock at the end and stir vigorously to create a velvety texture.

7 Mares Chowder with Corn and Potatoes

This hearty seafood chowder is packed with briny flavor from seven kinds of seafood, balanced by sweet corn and creamy potatoes—a coastal comfort dish that’s surprisingly simple to pull off.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 lb mixed seafood (such as shrimp, scallops, clams, mussels, squid, white fish, and crabmeat)
• 2 cups diced Yukon Gold potatoes (½-inch pieces)
• 1 cup fresh or frozen corn kernels
• 4 cups seafood or chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 3 minutes until translucent. Stir in minced garlic and cook for 30 seconds until fragrant.
2. Add potatoes, corn, and 4 cups broth. Bring to a simmer, then reduce heat to medium-low and cook for 15 minutes until potatoes are tender.
3. Gently stir in mixed seafood, 1 cup heavy cream, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Simmer for 5–7 minutes until seafood is just cooked through (shrimp will be pink, clams/mussels will open). Discard any unopened shells.
4. Remove from heat and sprinkle with chopped parsley.

The magic here? The smoky paprika and briny seafood broth create a rich depth that makes this chowder taste like it simmered all day—even though it’s ready in under 30 minutes.

Tip: For extra texture, top with crispy bacon or oyster crackers just before serving.

7 Mares Stuffed Peppers

These stuffed peppers are a seafood lover’s dream, packed with a mix of seven ocean treasures for a briny, savory bite in every forkful.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1/2 lb mixed seafood (shrimp, scallops, crab, mussels, clams, squid, and white fish), chopped
• 1 cup cooked white rice
• 1/2 cup diced tomatoes
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. In a skillet, heat 2 tbsp olive oil over medium heat. Sauté onion and garlic until soft, about 3 minutes.
3. Add mixed seafood and cook for 4–5 minutes until just opaque. Stir in diced tomatoes, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Remove from heat and fold in cooked rice.
4. Spoon filling into bell peppers, packing gently. Place in baking dish, cover with foil, and bake for 30 minutes.
5. Uncover, sprinkle with Parmesan cheese, and bake for another 10 minutes until cheese melts and peppers are tender.
6. Garnish with fresh parsley before serving.

The mix of seven seafoods creates a luxurious, surf-and-turf vibe—like a paella tucked inside a sweet pepper shell.

Tip: For a smoky twist, char the peppers lightly on a grill before stuffing.

7 Mares Empanadas with Spicy Dipping Sauce

These seafood-packed empanadas are a fiesta in every bite, with a kick from the zesty dipping sauce that’ll have you reaching for seconds.

Ingredients:

• 1 lb mixed seafood (shrimp, squid, scallops, mussels, clams, crab, and white fish), chopped
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped cilantro
• 1 package (14 oz) store-bought empanada dough discs
• 1 egg, beaten (for egg wash)
• For the sauce: 1/2 cup mayonnaise, 1 tbsp hot sauce, 1 tsp lime juice, 1/4 tsp garlic powder

Instructions:

1. Heat olive oil in a skillet over medium heat. Sauté onion until translucent (3–4 minutes), then add garlic and cook for 30 seconds until fragrant.
2. Add mixed seafood, smoked paprika, cumin, salt, and black pepper. Cook for 5 minutes until seafood is just opaque. Stir in cilantro and let cool slightly.
3. Preheat oven to 400°F. Place 2 tbsp filling onto each empanada disc, fold over, and crimp edges with a fork. Brush with beaten egg.
4. Bake for 20–25 minutes until golden and crisp.
5. Make the sauce: Whisk together mayonnaise, hot sauce, lime juice, and garlic powder.

The magic here? The smoky paprika in the filling plays off the bright, spicy sauce—perfect for dipping those flaky pockets.

Tip: For extra crunch, pan-fry empanadas in 1/4″ oil instead of baking (2–3 minutes per side).

7 Mares Fritters with Garlic Aioli

These crispy seafood fritters are packed with briny flavor and served with a creamy garlic aioli—perfect for a coastal-inspired appetizer or light meal.

Ingredients:

• 1 lb mixed seafood (shrimp, squid, scallops, mussels, clams, crab, and white fish), finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1 large egg, beaten
• 1/4 cup chopped fresh parsley
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil (for frying)
• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions:

1. In a bowl, combine the seafood, flour, cornstarch, egg, parsley, smoked paprika, 1/2 tsp salt, and black pepper. Mix until just combined.
2. Heat vegetable oil in a skillet over medium-high heat until shimmering (about 350°F). Drop heaping tablespoons of the mixture into the oil, flattening slightly. Fry for 3–4 minutes per side until golden and crisp. Drain on paper towels.
3. For the aioli: Whisk together mayonnaise, garlic, lemon juice, and 1/4 tsp salt in a small bowl. Let sit for 5 minutes to meld flavors.
4. Serve fritters warm with garlic aioli for dipping.

The contrast of the crispy fritters and the tangy, garlicky aioli makes every bite irresistible. Tip: For extra texture, toss in 1/4 cup panko breadcrumbs to the seafood mixture before frying.

7 Mares Pizza with Mozzarella and Basil

This seafood-packed pizza is a briny, cheesy delight—like a taste of the ocean on a crispy crust!

Ingredients:

• 1 lb store-bought pizza dough, room temperature
• 1/2 cup marinara sauce
• 8 oz fresh mozzarella, torn into chunks
• 1/4 lb cooked shrimp, peeled
• 1/4 lb calamari rings, cooked
• 1/4 lb bay scallops, cooked
• 1/4 lb mussel meat, cooked
• 1/4 lb clams, chopped and cooked
• 1/4 lb lump crabmeat
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1/2 tsp garlic powder
• 1/4 tsp sea salt

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch round. Transfer to a greased baking sheet.
2. Spread marinara sauce evenly over dough, leaving a 1-inch border. Scatter mozzarella chunks over sauce.
3. Arrange shrimp, calamari, scallops, mussels, clams, and crabmeat evenly over cheese. Drizzle with olive oil, then sprinkle with red pepper flakes, garlic powder, and sea salt.
4. Bake for 12–14 minutes until crust is golden and cheese bubbles. Remove from oven and immediately top with torn basil.

The mix of tender seafood and fresh basil makes every bite a little different—perfect for when you’re craving something luxe but unfussy.

Tip: Pat seafood dry with paper towels before assembling to prevent a soggy crust.

7 Mares Salad with Avocado and Lime Dressing

This vibrant seafood salad is a fiesta of flavors—briny, citrusy, and creamy all at once, perfect for a light lunch or impressive starter.

Ingredients:

• 1 lb mixed cooked seafood (shrimp, squid, scallops, mussels, clams, octopus, and crabmeat), chilled
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 3 tbsp lime juice (about 2 limes)
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small jalapeño, seeded and minced (optional)

Instructions:

1. In a large bowl, whisk together lime juice, olive oil, honey, salt, and black pepper until smooth.
2. Gently fold in mixed seafood, avocado, cherry tomatoes, red onion, cilantro, and jalapeño (if using) until evenly coated.
3. Chill for 15 minutes to let flavors meld before serving.

The magic here? The avocado melts into the dressing, creating a luxuriously silky texture that clings to every bite of seafood.

Tip: For peak freshness, assemble just before serving—avocado stays greener, and the seafood stays snappy!

7 Mares Curry with Coconut Milk

This rich, coastal-inspired curry brings together the ocean’s bounty in a creamy coconut broth that’s fragrant with spices and just a touch of heat.

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, mussels, squid, clams, white fish, crab)
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 red bell pepper, sliced
• 1 (13.5 oz) can coconut milk
• 1 cup fish or vegetable broth
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp red pepper flakes
• 1 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp salt

Instructions:

1. Heat 1 tbsp olive oil in a deep skillet over medium. Add onion and cook 3 minutes until soft. Stir in 3 garlic cloves and 1 tbsp ginger; cook 1 minute until fragrant.
2. Add red bell pepper, 1 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes. Toast 30 seconds, then pour in coconut milk and 1 cup broth. Simmer 5 minutes.
3. Gently fold in mixed seafood and 1/2 tsp salt. Cover and cook 6–8 minutes until shrimp are pink and mussels/clams open (discard any unopened ones).
4. Off heat, stir in 1 tbsp lime juice and 1/4 cup cilantro.

The magic here? The briny seafood mingles with the sweet coconut milk, while lime brightens every spoonful—no two bites taste exactly alike.

Tip: For extra depth, toast whole cumin and coriander seeds with the curry powder, then grind them.

7 Mares Stuffed Calamari

These tender calamari tubes are packed with a briny, seafood-studded filling—like a taste of the ocean in every bite!

Ingredients:

• 4 large calamari tubes (about 6 oz each), cleaned
• 1/2 cup cooked crabmeat, drained
• 1/2 cup cooked small shrimp, chopped
• 1/4 cup panko breadcrumbs
• 2 tbsp mayonnaise
• 1 tbsp lemon juice
• 1 tsp Old Bay seasoning
• 1/4 tsp salt
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 2 tbsp chopped parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. In a bowl, mix crabmeat, shrimp, panko, mayonnaise, lemon juice, Old Bay seasoning, and salt until combined.
2. Gently stuff each calamari tube with the filling, leaving 1/2 inch at the top (they’ll expand). Seal with toothpicks.
3. Heat olive oil in an ovenproof skillet over medium-high. Sear calamari for 2 minutes per side until lightly golden.
4. Pour white wine into the skillet, then transfer to the oven. Bake for 15 minutes until calamari are opaque and firm.
5. Garnish with parsley and serve warm.

The crispy sear on the calamari contrasts beautifully with the creamy, briny filling—a restaurant-worthy trick that’s simpler than it looks!

Tip: For extra flavor, baste the calamari with pan juices halfway through baking.

7 Mares Linguine with Garlic Butter Sauce

This seafood-packed pasta is a luxurious yet approachable weeknight dinner, with plump shrimp, tender scallops, and a rich garlic butter sauce that clings perfectly to every strand.

Ingredients:

• 8 oz linguine
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 lb large shrimp, peeled and deveined
• 1/2 lb bay scallops
• 1/4 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Cook linguine in salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. Meanwhile, melt butter in a large skillet over medium heat. Add garlic and red pepper flakes; cook 1 minute until fragrant but not browned.
3. Increase heat to medium-high. Add shrimp and scallops in a single layer; sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Cook 2 minutes per side until shrimp turn pink and scallops are opaque.
4. Pour in white wine, scraping up any browned bits. Simmer 1 minute, then reduce heat to low. Stir in cooked linguine, tossing to coat. Add reserved pasta water 1 tbsp at a time if needed to loosen sauce.
5. Remove from heat. Stir in parsley and 1 tbsp lemon juice. Serve immediately.

The magic here is in the two-stage garlic infusion – first toasting the flakes in butter, then letting the seafood soak up all that flavor as it cooks. The result tastes like a restaurant splurge without the fuss.

Tip: For extra richness, finish with a pat of cold butter off-heat and swirl until melted.

7 Mares Grilled Skewers with Chimichurri

These vibrant seafood skewers are a coastal dream—briny, smoky, and brightened with a punchy chimichurri that’ll have you reaching for seconds.

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, squid, and firm white fish), cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 lemon, zested and juiced
• 1 cup fresh parsley, finely chopped
• 2 tbsp red wine vinegar
• 1 small shallot, minced
• 1/2 tsp red pepper flakes

Instructions:

1. Prep skewers: Soak 8 wooden skewers in water for 15 minutes. Thread seafood onto skewers, alternating varieties. Brush with 1 tbsp olive oil and sprinkle evenly with smoked paprika, garlic powder, kosher salt, and black pepper.
2. Grill: Heat grill to medium-high (400°F). Cook skewers for 2–3 minutes per side until shrimp turn pink and fish flakes easily, about 8 minutes total. Squeeze half the lemon juice over them while hot.
3. Make chimichurri: In a bowl, mix parsley, remaining 1 tbsp olive oil, red wine vinegar, shallot, red pepper flakes, lemon zest, and remaining lemon juice.
4. Serve: Drizzle skewers with chimichurri or serve it on the side for dipping.

The magic here? The chimichurri’s tangy sharpness cuts through the rich seafood, while the grill adds a whisper of smoke—no beach trip required.

Tip: For extra flavor, marinate the seafood in the spice mix and 1 tbsp olive oil for 15 minutes before skewering.

Conclusion

With 18 delicious 7 Mares recipes to choose from, there’s something here for every seafood lover! Whether you’re craving a hearty stew or a zesty ceviche, these dishes bring bold flavors to your table. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest. Happy cooking—we can’t wait to hear which recipe steals the spotlight in your kitchen!