Impress Your Guests With This Easy Spanish Seafood Feast!

mixed seafood

🥗Healthier: fresh fish

💰Cheaper: canned seafood

Canned seafood is more affordable while still providing flavor.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth without the cost of wine.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower cost.

Fill a bowl with cold water and add salt; stir well to dissolve the salt for cleaning the clams.

Place 700 g of mussels in a pot, cover, and cook until the mussels open, about 5-7 minutes.

Strain the broth from the mussels through a napkin to use in the dish.

Rinse the peeled shrimp with cold water.

Heat 50 ml of extra virgin olive oil in a skillet until hot.

Blot 2 slices of fresh hake and 2 slices of monkfish with a napkin to remove excess moisture, then season with salt and freshly ground black pepper.

Coat the fish on both sides with 2 spoonfuls of flour and shake off the excess.

Fry the fish in the hot oil on both sides until lightly golden, but not fully cooked.

Fry 4 cloves of garlic (with skin) and 45 raw peeled almonds in the same skillet until golden; then place them in a bowl to cool.

Trim the mustaches off 4 langoustines and 6 shrimps, cutting off the spout and eyes of the shrimp to avoid bitterness.

Fry the shrimp and langoustines in the skillet for about 1 minute on each side.

Chop 1 large onion finely and fry it in the skillet until transparent.

Cut 5-6 ripe tomatoes in half and grate them, discarding the peels; add the grated tomatoes to the onions and fry until the tomato juice evaporates.

Season the mixture with salt and freshly ground black pepper.

Slice some peeled calamari into rings and layer them into the sauce.

Add 1/2 cup of the mussel broth and 500 ml of fish stock to the skillet and braise for about 10 minutes, gradually adding the fish stock.

Peel the garlic from the skin and blend the fried almonds and garlic together in a blender.

Chop fresh parsley and mix some with the blended almonds and garlic; pour this mixture into the skillet and stir well.

Allow the mixture to simmer for 3-5 minutes before adding the fish back into the skillet to simmer for another 5 minutes.

Drain the water from the clams and add them to the sauce, allowing them to open and soak up the flavor.

Finally, add the shrimp and langoustines, followed by the mussels, and allow to simmer for another 3 minutes.

Sprinkle with chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens