Zarzuela de Mariscos - Spanish Seafood Stew. Cooked on the Kadai Fire Bowl

Heat olive oil in a large pot over medium heat.

Add chopped onion and garlic, sauté until translucent.

Stir in the bell pepper and cook for another 2-3 minutes.

Add the diced tomatoes and cook until they soften.

Pour in the fish stock and white wine, then bring to a simmer.

Stir in the paprika and saffron, season with salt and pepper.

Add the mixed seafood to the pot, cover, and cook for about 5-7 minutes until the seafood is cooked through.

Remove from heat and let it sit for a couple of minutes.

Garnish with fresh parsley before serving.

Equipment Needed

Spice Level:

Dietary