Fra Diavolo. It just sounds fancy saying it, doesn’t it? I love fancy easy dinners. You know the ones that really don’t take too much time and effort but boy do they look and taste fancy! This Fra Diavolo with seafood over risotto is one of those dishes!
I made this recipe for Twin Cities Live on Friday, October 3, 2014. Watch the video here. Video available for one year.
Will asked me what was for dinner and I said, “Fra Diavolo.” He said “Wow.” He had no idea what I was making but it sounded fancy! Fra Diavolo means “Brother Devil” and for this dish it is named that because of the spicy and zesty sauce. But don’t worry, this isn’t I need a glass of milk spicy, this is yummy spicy with a kick perfect for pairing with seafood! For this dish you can use your favorite fresh seafood or buy one of those 1 lb bags of mixed assorted seafood. The zesty sauce with seafood is served over Alessi’s Risotto Milanese. A beautiful risotto with Saffron that you don’t need to babysit-now that’s fancy, and easy!
Recipe from Alessi Foods
I partnered with Alessi and received payment for my television appearance. Disclosure and Privacy Information
- 1 (8 ounce package) Alessi Risotto Milanese
- 1 (24 ounce jar) Alessi Fra Diavolo Sauce
- 1 teaspoon Alessi Garlic Puree
- ¼ cup dry white wine
- Alessi Sea Salt, to taste
- 1 lb. assorted seafood (shrimp, scallops, white fish, lobster etc.)
- Cook risotto according to package directions. When 10-12 minutes remain on risotto cooking time, pour fra diavolo sauce into a separate heavy bottomed pot and stir in garlic and white wine.
- Simmer sauce on medium high until it begins to bubble.
- Salt seafood, add to sauce and cook about 7-10 minutes, until seafood is no longer transparent. Turn heat off and cover to keep warm.
- Fluff cooked risotto with a fork.
- To plate, spoon risotto onto a plate or shallow bowl and use the bottom of a ladle to make a small well in the risotto. Ladle the seafood sauce into the risotto well and serve immediately.
