Classic Spanish Seafood Stew | A Timeless Recipe from Barcelona Spain

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds depth at a lower cost.

saffron

🥗Healthier: turmeric

💰Cheaper: cumin

Turmeric provides color and flavor at a lower price.

Heat a large deep fry pan over medium heat and add 3 tablespoons of extra virgin olive oil.

Reserve 10 raw blanched almonds and remove the skins from 4 cloves of garlic.

Add the raw blanched almonds and garlic to the pan and sauté for about 3 minutes, mixing continuously.

Remove the almonds and garlic from the pan and transfer to a mortar, setting aside.

Add 1 squid cut into thin rings to the same pan and sauté for about 1 minute until cooked, then remove and cover with foil.

Add 1 medium chopped onion and half of a green and red bell pepper to the pan, mixing occasionally for about 5 minutes until softened.

Add 1 teaspoon of sweet smoked spanish paprika and 1 teaspoon of dried thyme, mixing well.

Pour in 1/2 cup of white wine and simmer for a couple of minutes until reduced by half.

Add 1 cup of tomato sauce and season with sea salt and black pepper, mixing well.

Raise the heat to medium-high and simmer for about 10 minutes until thickened.

In the mortar, add 2 tablespoons of finely chopped parsley and a pinch of sea salt to the almond and garlic mixture, and pound into a paste.

Add 1.5 cups of fish broth and 1/4 teaspoon of saffron threads to the pan, along with the almond and garlic paste, mixing well.

Bring to a boil, then cover and reduce heat to low-medium, simmering.

Prepare 400 grams of cod by patting it dry and cutting it into 1-inch pieces, seasoning with salt and pepper.

Season 10 raw jumbo shrimp with salt and pepper, and rinse 1 pound of fresh clams under cold water.

After simmering for about 10 minutes, add the cod and clams to the pan, cover, and simmer for 3-4 minutes until clams open.

Remove the lid, add the shrimp and reserved squid, and simmer for 1-2 minutes until shrimp are cooked.

Remove from heat and sprinkle with finely chopped parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens