Introduction:
This dish is a fiery and flavorful celebration of the sea, inspired by Spanish coastal cuisine. Combining fresh seafood with bold spices, smoked paprika, garlic, and saffron, it’s a one-pan wonder perfect for dinner parties or special occasions. Serve with crusty bread or over rice to soak up the vibrant sauce.
Ingredients:
Seafood:
200g shrimp, peeled and deveined
200g mussels, cleaned
200g squid, cleaned and sliced
200g firm white fish (like cod), cut into chunks
Sauce Base:
3 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 red bell pepper, diced
2 tomatoes, finely chopped (or 1/2 cup canned crushed tomatoes)
1 tsp smoked paprika
1/4 tsp cayenne pepper (adjust to taste)
Pinch of saffron threads (optional, but traditional)
Salt and pepper to taste
Liquid:
150 ml dry white wine
200 ml fish or vegetable stock
Finish:
Fresh parsley, chopped
Lemon wedges for serving
Instructions:
Prep the saffron: Soak the saffron threads in 2 tbsp of warm water for 5 minutes if using.
Sauté the base: Heat olive oil in a large skillet or paella pan. Sauté onion until soft, then add garlic and bell pepper. Cook for 3–4 minutes.
Build flavor: Stir in the tomatoes, smoked paprika, cayenne, and saffron (with water). Cook down for about 5 minutes until thickened.
Deglaze: Pour in the white wine and let it simmer for 2–3 minutes.
Simmer: Add the stock, then season with salt and pepper. Bring to a gentle boil.
Add seafood: Add fish first, then shrimp, squid, and mussels. Cover and simmer for 8–10 minutes or until mussels open and seafood is cooked through.
Garnish: Sprinkle with fresh parsley and serve hot with lemon wedges.
Description:
This dish is a deeply satisfying mix of seafood simmered in a luscious, spicy tomato-wine sauce. With the warmth of paprika and the earthiness of saffron, every bite transports you to the Mediterranean coast of Spain. It’s luxurious yet simple, and truly unforgettable.
Tips:
Always use the freshest seafood available for the best flavor.
Don’t overcook seafood—add it in stages to avoid rubbery texture.
If saffron isn’t available, a small pinch of turmeric can mimic the color, though not the taste.
Serve with Spanish rice, couscous, or fresh bread.
Variations:
Paella Style: Add short-grain rice to the pan and increase stock; simmer until rice is tender.
Non-spicy version: Omit cayenne pepper for a milder dish.
Vegetable Boost: Add chopped zucchini, peas, or artichoke hearts for extra texture and flavor.
Creamy twist: Stir in a touch of heavy cream at the end for a richer finish.
Correction Notes:
Be sure to clean mussels thoroughly and discard any that don’t open during cooking.
Taste your sauce before adding seafood to adjust seasoning without over-salting.
Let the sauce reduce slightly before adding seafood so it clings better and intensifies the flavor.
Enjoy:
Serve hot, preferably with a cold glass of white wine (like Albariño or Verdejo), a sunny afternoon, and good company. Buen provecho!
Would you like a visual version or a printable recipe card?