One Pot Spicy Spanish Seafood Stew Recipe

I adore this recipe because it takes me on a coastal adventure with every bite, blending vibrant flavors like saffron and smoked paprika into a divine seafood medley. Plus, there’s nothing better than gathering around with friends, breaking bread, and sharing a heartwarming, soul-soothing stew that feels like a hug in a bowl.

I adore creating the ideal sturdy meal, and my One-Pot Spicy Spanish Seafood Stew is a lively mixture of flavors. With components such as smoked paprika, cayenne pepper, and saffron threads, this dish guarantees a profound, olfactory delight.

I think that the amalgamation of mussels, shrimp, and squid, in concert with the staff of life, a seafood stock plus white wine, makes for a sumptuous chow that is not only tasty but also packed with the health benefits that come from seafood.

Ingredients

Olive oil is rich in good fats and makes food taste wonderful.

Onion: Provides natural sweetness, and is abundant in antioxidants.

Garlic: Delivers immune-boosting advantages, tasty, piquant flavor.

Red Bell Pepper: Rich in vitamin C, contributes bright colors and a sweet flavor.

Paprika, Smoked: Conveys a smoky, spicy flavor.

Cayenne Pepper: Boosts metabolism and adds heat.

Saffron Threads: Unmatched fragrance, yellow hue.

White wine: Deglazes; adds depth; adds acidity.

Seafood Stock: Enriches umami even more with a deep base of seafood.

Mussels rank among the best sources of protein and omega-3 fatty acids.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon saffron threads
• 1 cup dry white wine
• 1 (14-ounce) can crushed tomatoes
• 2 cups seafood or fish stock
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1/2 pound large shrimp, peeled and deveined
• 1/2 pound squid, cleaned and cut into rings
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges
• Bread, for serving (optional)

Instructions

1. In a large pot, warm the olive oil over medium heat. Toss in the onion and sauté until it reaches the desired tenderness, which should take about 5 minutes; you want the onion to be soft and almost clear, but not browned.

2. Add the garlic and diced red bell pepper, cooking for 2-3 more minutes, or until the garlic is aromatic.

3. Incorporate the smoked paprika, cayenne pepper, and saffron threads, mixing to achieve a uniform blend. Let the mixture heat for approximately 1 minute.

4. Add the white wine. Use a wooden spoon to scrape up any browned bits that might be stuck to the bottom of the pot. Let the wine come to a simmer and reduce for about 2 minutes; it should not cover the layers underneath.

5. Incorporate the crushed tomatoes and seafood (or fish) stock, blending to combine. Heat the mixture until it reaches a gentle boil.

6. Add the clams and mussels. Put the lid on the pot, and cook the shellfish for about 5 minutes, or until they start to open.

7. Put the shrimp and squid in the pot and mix gently. Cooking them requires a lid, so cover the pot again. And now for 3 to 4 more minutes, let them tenderize and turn pink (the shrimp, I mean; the squid is already tender).

8. Taste the salt and pepper in the stew. When the last of the shellfish has opened, take the pot off the heat. Discard the ones that haven’t opened. They’re bad.

9. Mix in the fresh parsley, keeping a small amount aside to use as a garnish.

10. Serve the stew hot, garnished with parsley and accompanied by wedges of lemon. Offer crusty bread on the side, if desired, to soak up the stew’s tasty broth.

Equipment Needed

1. Large pot with lid
2. Wooden spoon
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Garlic press (optional, for mincing garlic)
8. Ladle (for serving)

FAQ

• Q: Can I use frozen seafood for this stew?A: Absolutely, but you need to defrost it fully before you combine it with the other ingredients in your stew.
• Q: What can I substitute for saffron threads?A: Turmeric can be used as a substitute for saffron to impart a similar color, but keep in mind the flavor will differ slightly.
• Q: How can I make this stew less spicy?A: To decrease the spiciness of the stew, reduce or eliminate the cayenne pepper.
• Q: Is it necessary to scrub and debeard the mussels and clams?A: Indeed, a thorough cleaning guarantees that all sand and grit is gone and that the clams will open as they should when steamed.
• Q: Can I replace the seafood stock with another type of stock?A: Yes, you can use chicken or vegetable stock instead, but it might change the flavor a little.
• Q: Can this stew be made ahead of time?A: The dish is at its best when served just made, but you can prepare the base a day ahead of time without the seafood. Just add the seafood and cook it not too long before you sit down to eat, and you have a dish that’s so good it should be illegal.
• Q: How long will leftovers last in the fridge?A: You can keep leftover seafood in the fridge for about 2 days. But after that, they’re not going to taste nearly as good as they do now. So enjoy them fresh, right out of the fridge.

Substitutions and Variations

Canola oil or avocado oil can be used instead of olive oil.
Paprika, regular: Use regular paprika and a dash of liquid smoke to get the flavor close to what you would achieve with smoked paprika.
Substitute white wine that is dry with broth made from chicken or stock made from vegetables with a dash of white wine vinegar.
Saffron threads: For color, substitute with a tiny amount of turmeric, but know that you will be slightly altering the flavor profile of a dish that calls for saffron.
Fish stock or broth: If you can’t obtain seafood stock or fish stock, substitute with chicken broth or vegetable broth.

Pro Tips

1. Bloom the Saffron Before adding the saffron threads, steep them in a small amount of hot water or stock for a few minutes. This will help release their flavor and color more effectively throughout the dish.

2. Select Quality Seafood Use the freshest seafood you can find for the best flavor. Purchase shellfish the same day you plan to cook them if possible, and ensure they are properly cleaned and debearded.

3. Control the Heat When cooking the garlic and spices, be mindful not to let them brown, as this can make the dish bitter. Adjust the heat and stir continuously to prevent burning.

4. Deglazing with Wine When you add the white wine to the pot, allow it to reduce significantly. This not only enhances the flavor of the stew but also helps to remove any alcohol’s harshness, leaving a more nuanced taste.

5. Rest Before Serving After you take the pot off the heat, let the stew rest for a few minutes before serving. This allows the flavors to meld and the seafood to finish cooking gently in the residual heat.