Living in the historic island of Mactan has its perks. For one, we have abundant supply of sea shells and seafood at affordable prices. Well, if you know where to buy. Wink.

My siblings and I grew up loving seafood, even tried catching them ourselves. We’ve experienced mud crab harvest on a full moon, catching eels with rods and strings, and net fishing.

One of my favorite seafood dishes from my dad’s recipes is “aninikad soup” which is so easy to make and takes only 20 minutes to prepare.

Ingredients:
1 kilo Aninikad shells, washed and cleaned
5 gloves garlic, chopped finely
2 medium red onion, chopped finely
2 small ginger, chopped finely
1-2 pieces sili espada
2-2.5 cups of water
a pinch of salt
1 teaspoon ground black pepper

Procedure:
1. In a pot or deep wok, sauté the onion, garlic and ginger.
2. Add aninikad shells.
3. After a minute, add water and bring to boil.
4. Add the sili espada, salt and pepper.
5. Serve after 2-4 minutes.

Prepare pins to poke the slug out of the shells. May be enjoyed as a soup, or to pair with hot steaming rice!