Jonathan Waxman creates a seafood stew of lobster, bass, squid, shrimp AND crab (!) that's baked in a paper bag! Watch #GuysRanchKitchen, Saturdays @ 12:30|11:30c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/2ZanUBaSubscribe to Food Network ▶ http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Seafood al CartoccioRECIPE COURTESY OF JONATHAN WAXMANLevel: IntermediateTotal: 1 hr 30 minActive: 45 minYield: 4 servingsIngredients1 red onion, sliced2 cloves garlic, diced 1 bulb fennel, sliced Olive oil, for cooking 1 cooked Dungeness crabOne 750-milliliter bottle white wine 1 cup sliced white onion 1 tablespoon finely minced fresh ginger 1 teaspoon saffron 8 ounces striped bass, cut into four pieces1 1/2 cups cleaned squid 8 whole head-on shrimp, butterflied 1 cooked 1 1/2-pound lobster2 heirloom tomatoes, diced 2 lemons, cut into wedges DirectionsSpecial equipment: a double-lined paper bagPreheat the oven to 400 degrees F.Add the red onion, garlic, half the fennel and 2 tablespoons olive oil to a large Dutch oven over high heat. Cook until the onions have softened, about 3 minutes. Add the Dungeness crab and wine and bring to a boil.Meanwhile, to a large high-sided saute pan over medium-high heat, add 2 tablespoons oil, the remaining fennel, white onion and ginger and saute until softened, about 3 minutes. Stir in the saffron. Carefully strain the broth directly into the ginger and onion pan, breaking up the crab and reserving for later. Allow the broth to simmer vigorously for about 30 minutes to thicken and reduce.Preheat a grill to medium-high heat.Meanwhile, soak a double-lined paper bag in water for about 5 minutes in a clean sink. Place on a rimmed baking sheet.Add the striped bass, squid and shrimp to the grill and cook just until seared, 2 to 3 minutes on each side. Remove and place in a large bowl with the lobster, tomatoes and reserved Dungeness crab.Pour the reduced broth over all the seafood and toss to combine. Add to the soaked paper bag. Roll the top of the bag to seal, creating a pouch, and lay, roll side-down, on the baking sheet.Bake for 20 minutes. Bring to the table on a platter and cut open with some scissors. Serve with the lemon wedges.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#JonathanWaxman #GuyFieri #SeafoodAlCartoccio #GuysRanchKitchen #FoodNetwork Jonathan Waxman's Seafood al Cartoccio | Guy's Ranch Kitchen with Guy Fieri | Food Networkhttps://www.youtube.com/watch?v=56iMSAkoPRQ
