This Spanish Seafood Stew, or Zarzuela de Mariscos, is a traditional Catalan dish of fish, mussels, squid, and langoustines in a smoky paprika broth, finished with a bright herb picada, ready in about 50 minutes.
Spanish Seafood Stew with Mediterranean Flavors
There's something magical about a pot of Spanish seafood stew bubbling on the stove. For me, this dish brings back the seaside kitchens of Spain, where the air smelled of salt, paprika, and fresh shellfish. This Spanish seafood stew recipe, also known as zarzuela de mariscos, was something my mother made for special occasions. The rich broth, filled with delicate squid, flaky cod, sweet mussels, and juicy langoustines, always made every meal feel like a celebration.
I still remember the aroma of paprika and sherry wine as the stew simmered. It was her way of turning an ordinary day into something extraordinary. Now, whenever I make this Spanish seafood soup recipe, I'm reminded of those family moments and love how the tradition lives on in every bowl of Spanish seafood stew.
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🧾Ingredients
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Extra Virgin Olive Oil: I always begin with extra virgin olive oil because it's the base of so many Spanish dishes, and it adds that unmistakable Mediterranean flavor right from the start.
- Red Pepper, Onion & Garlic: These are the classic trio that build the sweetness and depth in the broth. They remind me of how my mother would always start her zarzuela the same way.
- Seafood Mix: I love using squid, mussels, cod, and langoustines together; the variety makes every spoonful different, from the soft squid to the flaky cod and the sweetness of shellfish.
- Smoked Paprika & Sherry Wine: The paprika gives warmth and a hint of smokiness, while the sherry wine deepens the flavor, making the broth taste like it's been cooking all day.
- Fresh Finish: A simple mix of parsley, garlic, sea salt, and water stirred in at the end brightens the stew and ties everything together beautifully.
👩🏻🍳How to Make Spanish Seafood Stew
You can find the complete printable Spanish Seafood Stew recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Start the Base: Heat extra virgin olive oil in a large pot and sauté the red pepper until softened. Add the onion with salt, cook until translucent, then stir in the garlic. Add the squid, season with black pepper, and cook until opaque.
2. Build Flavor: Stir in smoked paprika for 30 seconds, then add blended tomatoes and cook until thickened. Pour in the sherry wine, simmer briefly, and add dried chillies.
3. Simmer the Stew: Pour in water, simmer gently, then add the mussels and cook until they open. Discard any that remain closed.
4. Finish the Seafood: Fry the cod until crisp and add to the stew. Sear the langoustines until pink, then add them along with more water. Simmer, stir in parsley and garlic paste, cook for a final minute, and serve the Spanish seafood stew hot.
📖Variations
- Swap the Cod: Sometimes I use monkfish instead of cod; it holds up beautifully in the stew and gives a slightly firmer bite.
- Add More Shellfish: Clams or prawns work really well here, especially if you want to make the stew feel even more like a seafood feast.
- Wine Choice: If I don't have sherry on hand, a dry white wine does the job just as well and keeps the broth fresh and flavorful.
🍽 What to Serve with Spanish Seafood Stew
I like serving this stew with plenty of crusty bread to soak up the smoky broth. A fresh tomato salad or even a simple green salad on the side keeps the meal light but complete.
💭Tips for Recipe Success
Prep the Seafood First: I like to have the mussels scrubbed, the cod cut, and the langoustines ready before I even start cooking. It makes the whole process stress-free.
Balance the Heat: I always taste the broth before serving; the dried chillies give warmth, but if I want it milder, I pull them out a little earlier.
Store Leftovers Smart: I keep leftovers in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently on the stove so the seafood stays flaky and delicate.
🦐Try These Seafood Recipes Next!
Recipe
Spanish Seafood Stew
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 1 Red Bell Pepper - Diced
- 1 Yellow Onion - Chopped
- 1 teaspoon Salt
- 2 Cloves Garlic - Minced
- 500 g Squid
- ½ teaspoon Black Pepper - Freshly ground
- 1 tablespoon Smoked Paprika
- 3 Small Tomatoes - Chopped
- 50 ml Sherry Wine
- 2 Dried Small Chillies
- 300 ml Water
- 400 g Mussels
- 500 g Cod
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 30 g Flour
- 6 Langoustines
- 200 ml Water
- 3 Cloves Garlic
- ⅛ teaspoon Sea Salt
- Small Buch of Parsley
Instructions
- In a large pot, heat the extra virgin olive oil over medium heat. Add the diced red pepper and sauté for about 2 minutes, just until it begins to soften. Stir in the chopped onion along with 1 teaspoon of salt, and cook for about 5 minutes until the onion turns soft and translucent. Add the minced garlic and cook for another minute, just until fragrant.
- Add the squid pieces, season with ½ teaspoon black pepper, and cook until opaque, about 3 minutes. Stir in the smoked paprika and cook for 30 seconds to release its aroma.
- Place the chopped tomatoes in a blender, blend until smooth, then add to the pot and cook until slightly thickened, about 5 minutes.
- Pour in the sherry wine and let it simmer for about 2 minutes until slightly reduced. Add the dried chilies, stirring to combine and release their flavor. Then pour in 300 ml of water and let it simmer gently for around 8 minutes to build a rich, flavorful base.
- Add the cleaned mussels and cook until they open, about 5 minutes, discarding any that remain closed.
- Season the cod with ½ teaspoon salt and ¼ teaspoon black pepper, dust with flour, and fry in a pan with hot oil until golden on both sides, about 2 minutes per side. Add the fried cod pieces to the stew.
- Add the langoustines to a hot pan and cook until pink, about 1-2 minutes per side, then add them to the stew. Pour in 200 ml water and simmer gently for 5 minutes.
- In a mortar, crush the garlic cloves with sea salt and parsley, stir into the stew, and cook for 1 minute before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Hayley says
Just made this Spanish seafood stew and it was incredible! The smoky paprika broth with mussels, squid, and langoustines tasted just like the coast of Spain. Definitely making this again for a family dinner.