Seafood Boil & Grilled Rosemary Bread with Olive Oils From Spain

Name: Summertime Seafood Boil with Grilled Rosemary Olive Oil Bread
Yield: 6–8 servings
Ingredients: 1 shallot, roughly chopped; 1 garlic clove, roughly chopped; 1 cup fresh basil leaves; 1 cup fresh flat-leaf parsley leaves; ½ teaspoon red chili flakes; 2 tablespoons red wine vinegar; ½ cup Hojiblanca Extra Virgin Olive Oil from Spain; ½ teaspoon sea salt; ¼ teaspoon freshly cracked black pepper; 2 pound baby (new) potatoes; 2 large onions, quartered; 1 garlic head, halved crosswise; 4 cups dry white wine; 2 tablespoons Old Bay seasoning; ¼ cup sea salt; 6 fresh thyme sprigs; 1 bay leaf; 1 pound kielbasa sausage, cut into 1-inch chunks; 6 ears of corn, shucked and cut into thirds; 4, 1 ¼ pounds live lobsters; 2 pounds fresh soft-shell clams; 2 pounds fresh mussels, cleaned and scrubbed; 2 pounds jumbo shrimp; 4 lemons, halved; 1 rustic loaf of bread, sliced; ¼ cup Hojiblanca Extra Virgin Olive Oil from Spain, plus more for drizzling; 1 tablespoon chopped fresh rosemary leaves; 1 garlic clove, peeled; Sea salt and freshly cracked black pepper

By Dennis Prescott

July 17, 2018

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This summertime seafood boil is a go-to when feeding a hungry crew. For this version, we’re taking it to the next level, and cooking it with Extra Virgin Olive Oil from Spain. Fragrant, delicious, and perfect for drizzling, dipping, and just about everything else under the sun. This recipe created by Dennis Prescott is in partnership with Olive Oils from Spain.

Recipe notes

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