Zarzuela de Mariscos (Spanish Seafood Stew)

Ingredients

Seafood

• ½ lb large shrimp, peeled and deveined
• ½ lb calamari rings
• 1 lb mussels, scrubbed and debearded
• ½ lb white fish fillets (cod, halibut, or haddock), cut into chunks

Sauce

• 3 tablespoons olive oil
• 1 onion, thinly sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 teaspoon smoked paprika
• ½ teaspoon sweet paprika
• ¼ teaspoon crushed red pepper flakes (optional)
• ½ cup dry white wine
• 1½ cups crushed tomatoes
• 1 cup seafood or fish broth
• Salt and freshly ground black pepper, to taste

To Finish

• 2 tablespoons fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. Sauté the Aromatics

Heat olive oil in a large pot or deep skillet over medium heat.

Add the onion and red bell pepper and cook for 4–5 minutes, until softened.

Stir in the garlic and cook for 30 seconds, until fragrant.

2. Build the Sauce

Add smoked paprika, sweet paprika, and crushed red pepper flakes. Stir well.

Pour in the white wine and simmer for about 2 minutes, allowing it to reduce slightly.

Add crushed tomatoes and seafood broth.

Simmer uncovered for 10–12 minutes, until the sauce thickens slightly.

3. Cook the Seafood

Add the calamari and fish pieces to the sauce. Simmer for 3–4 minutes.

Add the shrimp and mussels, cover, and cook for 5–7 minutes, until the mussels open and the seafood is just cooked through.

Discard any mussels that do not open.

4. Finish & Serve

Season with salt and black pepper to taste.

Sprinkle with fresh parsley and serve hot with lemon wedges and crusty bread.