Chef Caprabo: Suquet de pescado para paella

red shrimp

🥗Healthier: prawns

💰Cheaper: white fish

Prawns are lower in calories, while white fish can be more affordable.

fish stock

🥗Healthier: vegetable stock

💰Cheaper: water with fish sauce

Vegetable stock is lower in calories, while water with fish sauce provides flavor at a lower cost.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: white grape juice

Non-alcoholic wine reduces alcohol intake, while grape juice is a budget-friendly alternative.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits, while paprika adds flavor at a lower cost.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 5 minutes.

Stir in diced tomatoes and cook until softened, about 3-4 minutes.

Add paprika and saffron; cook for 1 minute until fragrant.

Pour in white wine and simmer until reduced by half, about 5 minutes.

Add fish stock and bay leaves; bring to a boil.

Reduce heat and add diced potatoes; simmer until tender, about 15 minutes.

Add red shrimp and cook until they turn pink, about 5 minutes.

Season with salt and black pepper to taste.

Stir in chopped parsley and remove from heat.

Let sit for 5 minutes to meld flavors.

Serve hot with lemon wedges on the side.

Cooking Techniques

Spice Level:

Allergens