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Seafood in garlic sauce or mariscos al ajillo

Mixed seafood in a creamy garlic wine sauce {Mariscos al ajillo}

Recipe for mixed seafood in a creamy garlic wine sauce, or mariscos al ajillo. Made with a mix of shrimp, calamari or squid, and bay scallops cooked in a sauce of butter, garlic, white onion, white wine, cream, and parsley.
Course Appetizer, Main Course, Starter
Cuisine Ecuadorian inspired, Fusion, Latin, Spanish
Keyword Al ajillo, Cream, Garlic, Scallops, Seafood, Seafood in garlic sauce, Shrimp, Squid, White wine
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 as an appetizer or starter or for 2 as a main dish


  • ½ pound raw shrimp peeled and deveined
  • ½ pound squid or calamari cut into slices
  • ½ pound bay scallops
  • 2 tablespoons of butter
  • 2 tablespoons of finely chopped white onion
  • 6 garlic cloves crushed or minced
  • ¼ cup white wine
  • ½ cup heavy cream
  • Salt and pepper to taste
  • Chopped parsley


  • Season the seafood with a sprinkle of salt.
  • Melt the butter over medium heat in a large skillet.
  • Add the onion and garlic, cook for about two minutes.
  • Add the shrimp and cook for 1 minute.
  • Add the white wine, mix well and cook over high heat for 1 minute.
  • Add the heavy cream and cook until the shrimp are almost done.
  • Add the squid and bay scallops, cook for about two minutes or until done, and immediately remove from heat.
  • Taste and add salt if needed. Add ground black pepper to taste.
  • Mix in the chopped parsley.
  • Serve the mixed seafood in garlic sauce immediately. You can serve it as an appetizer with bread. It can also be served as a main dish with rice, fried green plantains, salad, etc.