Serves 4-6
700 g of frozen seafood ( shrimp, squid, scallops, mussels )
400g canned chopped tomatoes
300 g cheese
1 red or yellow bell pepper
1 small onion
5 cloves of garlic
zest of one lemon
4 tbsp. liter. olive oil
3 tablespoons vodka
0.5 tsp. dried chili flakes
2 star anise
salt and freshly ground black pepper to taste
Thaw seafood. Bulgarian pepper cut into cubes, garlic press down with a knife, peel and finely chop. Onion cut into small cubes. Put seafood in a bowl. Add a tablespoon of olive oil, a tablespoon of vodka, chopped clove of garlic, lemon zest, anise, salt and pepper, stir and leave to marinate for 10-15 minutes. Prepare the sauce. In a skillet over medium heat, heat the remaining olive oil, add the onion, bell pepper, season with salt and cover with a lid to retain moisture. After 3-4 minutes, remove the lid and cook for another couple of minutes. Add the remaining garlic, chopped tomatoes and two tablespoons of vodka. Add the seafood , along with spices and highlight the juices. Cover and cook for 6-8 minutes. If you have large prawns, they need a couple of extra minutes. If you are using cooked pink shrimp, they put out is not necessary, just to warm up – because they have already cooked up. Crumble feta cheese with a fork and add to seafood. Arrange on plates and serve.