Ginataang seafood is filled with crab, mussels, shrimp, and squid for the ultimate seafood lover. Creamy, mildly spicy, and irresistible with steamed rice, it makes a memorable centerpiece for gatherings.
This ginataang seafood is one of my mother’s signature dishes. It has been a regular at family parties and potlucks for years, alongside other favorites like shrimp with oyster sauce and sipo egg. On the buffet table it’s often the first dish guests reach for — rich, comforting, and full of flavor.
If you need a show-stopping dish for holidays, boodle fights, or a leisurely Sunday lunch, add this to your menu. It takes some prep and can be more costly because of the seafood, but the result is well worth it: a fragrant coconut-cream sauce brimming with shellfish and tender squid.
With generous amounts of crab, mussels, shrimp, and squid simmered in a reduced coconut cream, this recipe is designed for sharing and for satisfying the most passionate seafood lovers.
How to clean squid
Clean the squid carefully to avoid letting ink darken the coconut sauce.
- Hold the squid firmly and pull the head away from the body, removing internal parts and tentacles. Pull out the clear cartilage from inside the tube and discard it.
- Cut the head and ink sac from the tentacles. Save the tentacles. Peel away and discard the spotted outer membrane from the tube.
- Rinse the tentacles and tubes under cold running water, inside and out, to remove any remaining tissue. Drain well and pat dry before cutting to size if needed.
How to prepare crabs
- Use a brush to scrub shells and remove any debris.
- For presentation you can cook crabs whole; to extend servings or make them easier to eat, cut them into portions before or after cooking.
How to prepare mussels
- Soak mussels in cold water for 15–20 minutes and scrub shells with a brush to remove grit.
- Remove the beard by pulling it toward the hinge of the shell or scraping it away with a knife.
- Discard any dead mussels: the shells should close tightly. If an open shell does not close when tapped, discard it.
How to prepare shrimp
- Trim the shrimp tendrils with scissors.
- To devein, insert a toothpick under the shell at the back and pull out the dark intestinal tract, then rinse and drain.
Helpful tips
- Shrimp paste adds deep umami. If unavailable, fish sauce is an acceptable alternative.
- If you want heat, add a few finger chilies to the sauce to taste.
- To avoid overcooking seafood, reduce the coconut cream until it starts to curdle before adding the shellfish and squid; then add seafood just until cooked through.
Serving suggestions
- Serve hot with steamed rice for a satisfying lunch or dinner. It’s also perfect for special occasions or boodle-style feasts.
- This dish is excellent eaten kamayan-style (with hands), but you can provide crab crackers and picks so guests can access the meat more easily.
How to store
- Do not leave the dish at room temperature for more than two hours; coconut milk-based dishes spoil quickly without refrigeration.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave in 2–3 minute intervals until steaming hot throughout.
If you enjoy ginataang dishes, try versions made with only shrimp or only crab for a simpler but equally delicious meal.
More seafood recipes
Adobong Pusit sa Gata
Baked Cheese Shrimp
Inihaw na Pusit (Grilled Squid)
Ginataang Seafood
Ingredients
- 2 pounds squid
- 2 pounds (about 4 to 5 pieces) crab
- 2 pounds mussels
- 1 pound shrimp
- 1 tablespoon canola oil
- 1 onion, chopped
- 5 cloves garlic, minced
- Thumb-size ginger, peeled and minced
- 1 tablespoon shrimp paste
- 6 cups coconut cream (kakang gata)
- Salt and pepper to taste
Instructions
- Hold the squid firmly and pull the head from the body, removing internal parts and tentacles. Pull out the clear cartilage and discard. Cut off the head and ink sac from the tentacles and set the tentacles aside. Peel and discard the spotted membrane from the tube.
- Rinse tentacles and tubes thoroughly under cold running water to remove any residual tissue. Drain well and cut squid in half if large.
- Wash crabs under cold water and scrub shells with a brush to remove dirt. Rinse and drain.
- Soak mussels in cold water for 15–20 minutes, then rinse. Remove the beard by pulling it toward the hinge or scraping it off. Discard any mussels that remain open when tapped.
- Trim shrimp tendrils with scissors and devein by pulling the black intestinal tract with a toothpick. Rinse and drain shrimp.
- In a large pot over medium heat, heat oil. Sauté onions, garlic, and ginger until softened.
- Add shrimp paste and cook, stirring, until it browns lightly and becomes fragrant.
- Pour in the coconut cream and bring to a gentle boil. Cook for 10–15 minutes, stirring occasionally, until the cream reduces and starts to curdle slightly.
- Add the crab and cook until the shells turn bright and the meat begins to cook through.
- Add mussels and cook until the shells open.
- Add shrimp and squid and cook just until the shrimp turn pink and the squid is tender.
- Continue simmering until the sauce thickens and clings to the seafood. Season with salt and pepper to taste and serve hot.
Notes
- Add finger chili peppers for heat, adjusting to taste.
- Reduce the coconut cream until it begins to curdle before adding seafood to avoid overcooking.
Video
Nutrition Information
, Carbohydrates: 20g
, Protein: 50g
, Fat: 68g
, Saturated Fat: 56g
, Cholesterol: 457mg