Because of time constraints, some tips from the Capt’n did not make it to the video: - Hot peppers: You can use any kind of hot peppers on the Scoville scale. However, try to remember others are eating your food and might not have a developed palate for spicy food. As with salt, you can always add spice afterward but you can not take it away from the food! - The amount of food you are going to put on the plate will always depend on who is eating. In the case of this recipe, most restaurants will serve two scallops, two shrimp and three of four mussels. However, the Capt’n likes to add more seafood and less mashed potatoes. It all depends on your taste. - With regards to the Spaniards and seafood mixed with meat. A lot of people would add Pancetta or bacon to this recipe. The Capt’n does not like to mix the sea with the earth. La Capitana, with her Spanish roots, loves mixing them. In the end, it is always a matter of taste, and the taste is free! - For the Lobster broth, the Capt’n always keeps the lobster heads, the shrimp shells and adds celery, onions, peppers and green onions to make a broth that can be kept frozen if not used completely for later opportunities. Just add whatever you have and have it simmer at low heat for one hour.