SPICY SPANISH SEAFOOD STEW RECIPE

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Having traveled to Spain one of the things I remember most was the amazing seafood that was served. And Spanish Seafood Stew was one of the dishes that I enjoyed the most and ordered more frequently.

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WHAT DO I NEED TO MAKE A SPANISH SEAFOOD STEW?

Thoroughly rinse the clams and mussels in cold running water to remove all the grit and sand from the shellfish.

Peel and devein the shrimp. Pat them dry with paper towels. Season with sea salt and black pepper.

Add the olive oil to the pan and when it heats up add the diced onion, garlic, and sliced fennel. Sauté for about 3 minutes.

Add smoked paprika, thyme, and crushed red pepper flakes to the pan. Add white wine to deglaze the pan.

Add tomatoes, chicken broth, saffron and season with sea salt and black pepper.

Add the cod, shrimp, clams and mussels to the pan.

Garnish the seafood stew with chopped parsley and serve with crusty bread.

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