Seafood Doria

Step 1

Gather all the ingredients.

Step 2

Grease the gratin dishes with ½ Tbsp (7 g) butter.

Step 3

Using the tip of a sharp knife or hands, cut off the smaller stalks of broccoli from the larger central stalk to remove whole florets, rotating the head of broccoli as you go.

Step 4

In a small saucepan, bring water to a rapid boil. Add a big pinch of salt. Add the broccoli florets and cook until crisp-tender, 1 to 1.5 minutes. Remove with a fine mesh and plunge immediately in the ice water to stop cooking. Drain and set aside.

Step 5

Chop the onion finely and cut the mushrooms into thin slices.

Step 6

In a large frying pan, heat 1 ½ Tbsp (21 g) butter over medium heat. Add the onion and sauté until tender.

Step 7

Add the mushrooms and sauté till tender. Then add the steamed rice, break the big chunks of rice and combine well.

Step 8

Season with kosher salt and freshly ground black pepper. Divide the rice into 4 portions and transfer to the individual gratin dishes. Cover with aluminum foil and keep warm.

Step 9

Clean clams and scallops. Peel and devein shrimp if necessary. Cut the squid body into rings. Also cut the garlic cloves into thin slices.

Step 10

In a large frying pan, heat 2 Tbsp olive oil and cook sliced garlic on medium heat until fragrant. Then add all the seafood into the pan.

Step 11

Stir fry to coat the seafood with oil. Add ½ cup white wine and cover with a lid. Cook covered until all the clams open up.

Step 12

Once all the clam shells are open (dispose of any unopened ones), season with freshly ground black pepper. Then remove all the seafood to a plate/bowl and cover with aluminum foil, set aside.

Step 13

Reduce the remaining seafood sauce in the frying pan until the sauce is reduced in half, roughly ¼ cup. Keep the sauce in a bowl or measuring cup.

Step 14

In a large frying, heat 4 Tbsp (56 g) unsalted butter on medium-low heat. Once melted, add 4 Tbsp all-purpose flour to the pan.

Step 15

Blend the flour with butter until no more lumps. Keep stirring to avoid burning the roux.

Step 16

Gradually add warm milk, a tiny bit at a time. Combine the flour mixture and milk well, scraping the bottom of the pan, before adding more milk.

Step 17

Once blended well, season with kosher salt. Add ¼ cup reserved seafood sauce and keep stirring to combine with the béchamel sauce.

Step 18

Add 1 tsp soy sauce and mix well to combine. Keep stirring and cook on low heat until the desired consistency.

Step 19

When the sauce consistency thickens and you can draw a line on the bottom of the pan, add the seafood.

Step 20

Mix well and add the blanched broccoli.

Step 21

Pour the seafood mix and béchamel sauce on the butter rice in gratin dishes. Make sure each one gets all the different ingredients.

Step 22

Sprinkle with freshly grated Gruyere cheese and panko bread crumbs for crispy texture.

Step 23

Set the oven setting to broil (high) and preheat for 5 minutes. Broil for 2-3 minutes until the cheese has melted and turns golden color on top. Garnish with parsley and serve warm.

Step 24

Keep the leftover in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.