Spanish Seafood Stew Recipe

Ingredients

Saffron Rice

• 2 cups rinsed basmati rice
• 3 cups water or stock
• 1 generous pinch saffron (optional)
• 1 generous pinch salt
• 1 lemon (zest from one, save the lemon)

Fish & Seafood Marinade

• 1 to 1.5 lbs mix of white fish (cod, halibut, sea bass, haddock), scallops or shrimp
• 1 to 2 teaspoons olive oil
• 1 to taste salt and pepper
• 0.5 teaspoon smoked paprika
• 1 garlic clove (minced or grated)
• 1 lemon (zest of one)

Stew Base

• 6 ounces ground Mexican chorizo, removed from casing and crumbled (or use Spanish Style Cured Chorizo or soy chorizo, or turkey chorizo)
• 1 tablespoon olive oil, plus one teaspoon, divided
• 1 extra-large onion (diced)
• 2 celery stalks (chopped)
• 2 medium carrots (peeled and diced)
• 1 red bell pepper (diced)
• 4 garlic cloves (roughly chopped)
• 2 tablespoons tomato paste
• 1.5 cups chicken stock (or sub fish stock or veggie broth)
• 0.5 cup dry white wine
• 1 teaspoon smoked paprika
• 2 bay leaves
• 1 14-ounce can garbanzo beans, drained
• 1 teaspoon salt (or to taste)
• 0.5 teaspoon cracked pepper
• 1 fresh Italian parsley
• 1 fresh lemon juice to taste

Instructions

Prepare Rice

1. Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.

Prepare Seafood

1. Cut fish into 1-2 inch pieces and place in a bowl with shrimp and scallops, and toss with olive oil, salt, pepper, smoked paprika, garlic, and lemon zest. Set aside.

Cook Stew

1. Preheat oven to 400°F
2. In a large dutch oven, over medium heat, add a teaspoon olive oil and brown the chorizo (or soy chorizo), breaking into small crumbles. Once broken down and cooked through for about 10 minutes, use a slotted spoon to remove the meat from the pan and set it aside. Drain oil, wipe out pan.
3. To the same pan, add 1 tablespoon olive oil over medium-high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning the heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Sauté for 2-3 more minutes. Veggies should be just tender.
4. Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste for 1 minute in the center of the skillet. (This will add depth)
5. Add the white wine, chicken stock, smoked paprika, bay leaves, drained garbanzo beans and browned chorizo. Bring to a simmer and simmer for 5-7 minutes until the liquid is reduced by half.
6. Season generously with salt and pepper, tasting.
7. Nestle the fish and seafood into the top of stew, pouring any leftover marinade right over the stew. Bring the stew to a boil on the stovetop, then immediately place it in a 400°F oven for 10-12 minutes, checking for doneness. Feel free to broil seafood for 2-3 minutes to add color, taking care not to burn.
8. Squeeze with a little lemon, scatter with fresh parsley and serve with the saffron rice.