Mixed Seafood Stew

Name: Mixed Seafood Stew
Prep time: 15 min
Cook time: 35 min
Yield: 2 to 4 servings
Cuisine: Spanish Menu
Ingredients: Onion — 1; Garlic — 2 cloves; Red Bell Pepper — ½; Diced Tomatoes — 200 g; Squid — 1 tube; Jumbo Shrimp — 10; Hake Fillets — 200 g; Mussels — 8; Extra Virgin Olive Oil — 60 ml; Dried Thyme — 1 tsp; Smoked Paprika — 1 tsp; Fish Stock — 350 ml; Saffron Powder — 1 pinch; Blanched Almonds — 10; Fresh Parsley — 2 tbsp; White Sugar — 1 pinch; Sea Salt — To taste

This Mediterranean seafood stew, or zarzuela, is a flavourful symphony of fresh seafood, including tender squid, jumbo shrimp, hake fillets, and mussels, all simmered in a rich tomato and saffron broth. Enhanced with a traditional picada of crushed almonds and fresh parsley, this complex yet approachable dish creates a perfect harmony of deep, oceanic flavours, offering a sophisticated and heartwarming dining experience that is surprisingly effortless to prepare.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 35 minutes

Servings: 2 to 4

Notes:

The picada—a traditional paste made from roasted almonds and fresh parsley—is the secret to the stew's depth; it acts as a natural thickener and imparts a delicate nuttiness that balances the brightness of the saffron and tomato broth.

While hake is a classic choice for this zarzuela, feel free to use any firm, flaky white fish available to you, such as cod or monkfish, which hold their shape beautifully during the simmering process.

Do not skip the step of pan-searing the squid separately before adding it to the stew; this initial cook develops a superior flavour and ensures the texture remains tender rather than rubbery.

When adding the mussels, be careful not to overcook them; once the shells have opened, they are perfectly cooked and ready to serve, ensuring the meat remains juicy and succulent.

This stew is best served immediately after the fresh parsley is sprinkled on top; if you wish to prepare it in advance, cook the seafood for a minute less, as it will continue to carry residual heat from the warm broth.

Sear Squid
Heat extra virgin olive oil in a pan, season the squid with sea salt, and sear for 2 minutes before removing and setting aside.

Cook Aromatics
In the same pan, sauté the onion, minced garlic, and diced bell pepper until soft, then stir in the thyme, smoked paprika, and salt.

Build Broth
Add the tomatoes, a pinch of sugar, and a pinch of salt, cooking briefly before incorporating the fish stock, water, and saffron powder, bringing it to a boil then reducing to a simmer.

Prepare Picada
Dry roast the almonds in a separate pan for 3 minutes, then mash them in a mortar with fresh parsley and olive oil until a consistent paste is formed.

Combine
Stir the almond-parsley paste into the simmering broth, add the shrimp, hake, mussels, and seared squid, then cover the pan.

Finalise
Simmer covered for 5 minutes until the mussels have opened and the fish is cooked through, then turn off the heat, garnish with fresh parsley, and serve.

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Ingredients

Vegetables and Aromatics

Onion	1
Garlic	2 cloves
Red Bell Pepper	½
Diced Tomatoes	200 g

Seafood

Squid	1 tube
Jumbo Shrimp	10
Hake Fillets	200 g
Mussels	8

Base and Picada

Extra Virgin Olive Oil	60 ml
Dried Thyme	1 tsp
Smoked Paprika	1 tsp
Fish Stock	350 ml
Saffron Powder	1 pinch
Blanched Almonds	10
Fresh Parsley	2 tbsp
White Sugar	1 pinch
Sea Salt	To taste