Attention all seafood lovers: This One-Pot Spicy Spanish Seafood Stew is an absolute stunner of a dish. Loaded with Mediterranean flavors, beyond easy to make and done in about 30 minutes. The best part of it all? It´s all made using just one-pan and simple ingredients you´ll find at almost every grocery store.
For this spicy seafood stew I used fresh mussels, jumbo shrimp that I bought frozen and thawed out, just to make things easier, and frozen cod fillets that I also thawed out. If you´re not a fan of cod or can´t get it in your area, you can use any kind of mild white fish to replace the cod.
Now, Spain is not known for spicy foods, so why and how in the heck is this a spicy seafood stew? Well yes, you won´t find many chillis here in Spain, but we do have a magical spice called hot smoked paprika. This is the secret ingredient that gives this dish that beautiful spicy kick.
However, I would have to say that the most important ingredient in this spicy seafood stew is the saffron. Do not use imitation saffron here folks, as this is what gives this dish that beautiful Mediterranean flavor. As always I used saffron threads from Golden saffron. Their saffron is grade 1 high-quality premium saffron. In my opinion, one of the best saffrons in the market.
Watch the Video Below on How to Make this One-Pot Spicy Spanish Seafood Stew
One-Pot Spicy Spanish Seafood Stew
- 2 tbsp extra virgin olive oil
- 1/2 onion diced
- 3 cloves garlic minced
- 1 tsp hot smoked Spanish paprika
- 1/2 tsp dried thyme
- 1/4 cup white wine
- 15 ounce can diced tomatoes
- 1 cup fish broth
- 1/2 tsp saffron threads
- 4 cod fillets
- 12 raw jumbo shrimp (peeled & deveined)
- 12 fresh mussels
- 2 tbsp finely chopped fresh parsley
- pinch sea salt
- pinch black pepper
Start by cleaning 12 to 14 fresh mussels, remove the beards and scrub them clean, then pat down 12 raw jumbo shrimp (peeled and deveined) with some paper towels and season them with sea salt & freshly cracked black pepper, finally pat down 4 cod fillets (about 4 oz each) with paper towels, and again season them with sea salt & freshly cracked black pepper
Heat a saute pan with a medium-high heat and add 2 tbsp of extra virgin olive oil, 2 minutes later add 1/2 of a diced onion and 3 minced cloves of garlic, mix with the oil and cook for about 3 minutes, then add 1 tsp of hot smoked paprika, 1/2 tsp of dried thyme and mix it all together, once well mixed add a 1/4 cup of white wine and mix it all together
Two minutes after adding the white wine, add one 15 oz can of diced tomatoes, season everything with sea salt & freshly cracked black pepper, once again mix it all together until well combined
Two minutes after adding the tomatoes into the pan, add 1 cup of fish broth, pinch in 1/2 tsp of saffron threads and lightly season with sea salt, give it a gently mix to ensure everything is well distributed
Once the broth comes to a boil add the cod fillets into the pan, the shrimp and the mussels, place a lid over the pan and cook for 5 to 6 minutes, then remove the lid, all the mussels should be opened and the rest of the seafood perfectly cooked
Garnish with freshly chopped parsley and serve directly out of the pan, enjoy!
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