This Spanish seafood stew, also known as Zarzuela de Mariscos, combines squid, mussels, cod, and whole langoustines in a tomato broth flavored with smoked paprika and dry sherry. The seafood goes into the pot in stages, with the cod lightly fried and the langoustines seared separately before a gentle final simmer.
Why You'll Love This Spanish Seafood Stew Recipe
- A generous seafood combination: Squid, mussels, cod, and langoustines give each serving a mixture of fish and shellfish.
- A flavorful broth: Tomatoes, smoked paprika, and dry sherry form the base, with crushed garlic and parsley stirred in at the end.
- Clear cooking stages: The method guides you through the vegetables, broth, mussels, and separately cooked seafood.
- Made for sharing: The recipe serves four, with plenty of sauce to enjoy alongside bread.
Zarzuela de Mariscos was one of the dishes my mother made for special occasions, so I still associate it with family meals. The smell of paprika and sherry simmering together is what I remember most. When I want a simpler seafood meal, I make spaghetti with mussels or shrimp scampi pasta, but this stew brings several kinds of seafood together in one pot.
For this version, I use fresh, raw seafood and weigh it after cleaning. The squid cooks in the tomato base, the mussels release their juices into the broth, and the cod gets a light flour coating before frying. Unlike my Mediterranean shrimp skewers, which are served straight from the grill, the langoustines here are seared before finishing in the sauce.
Key Ingredients in Spanish Seafood Stew
You'll find the full quantities in the recipe card. These are the ingredients that shape the stew and the details to look for when preparing them.
- Squid: Adds a different texture alongside the flaky fish and shellfish. Use cleaned squid cut into pieces so it is ready to add once the vegetables have softened.
- Mussels: Their cooking juices become part of the broth. This recipe uses cleaned, shell-on mussels.
- Cod: Provides chunky pieces of white fish. A light flour coating helps the surface brown during frying; transfer the pieces carefully so they stay intact.
- Whole langoustines: These are seared in their shells before going into the pot. Their size affects cooking time, so check the flesh as well as following the timings.
- Red bell pepper and onion: Form the vegetable base and soften before the seafood is added.
- Tomatoes: Give the broth its body. Blending them first creates a smoother base around the seafood.
- Smoked paprika and dried chiles: The paprika adds smokiness, while the chiles bring heat. Cook the paprika briefly before adding the tomatoes.
- Dry sherry: Adds depth to the tomato base. Use dry sherry for this version, rather than a sweet sherry.
- Garlic and parsley: Garlic is used both in the base and in the crushed finishing mixture. Adding the parsley mixture at the end keeps its flavor distinct.
- Water: Goes in twice: first to form the broth, then with the langoustines before the final simmer.
How to Make Spanish Seafood Stew
Prepare the seafood and vegetables before turning on the heat. The full instructions and quantities are in the recipe card below.
1. Start the base: Soften the red bell pepper and onion in olive oil, then add the minced garlic. Stir in the squid and black pepper, and cook until the squid turns opaque.
2. Build the broth: Briefly cook the smoked paprika, then add the blended tomatoes and let the mixture thicken. Pour in the dry sherry, simmer, and add the dried chiles and the first addition of water.
3. Cook the mussels: Add the cleaned mussels to the simmering broth and cover the pot. Cook until their shells open, discarding any that remain closed.
4. Finish the stew: Lightly flour and fry the cod in a separate pan, then transfer it carefully to the pot. Sear the langoustines in the same pan and add them with the remaining water. Simmer gently until the seafood is cooked, then stir in the crushed garlic-parsley mixture for the final minute.
Helpful Swaps
This recipe uses cod, mussels, squid, langoustines, and dry sherry. If you need to adapt it, these alternatives will change the finished dish:
- Monkfish instead of cod: Its firmer texture offers a different result. Adjust cooking to the thickness of the pieces rather than assuming the cod timings will be identical.
- Other shellfish: Clams or prawns can change the seafood combination, but their preparation and cooking times need to suit the type and size used.
- Dry white wine instead of sherry: This changes the flavor of the broth. Dry sherry remains the choice for the recipe as written.
Tips for Spanish Seafood Stew
- Have the seafood ready: Clean and portion everything before cooking. Once the mussels are added, avoid unnecessary pauses while preparing the remaining ingredients.
- Protect the paprika: Keep its cooking time brief and have the blended tomatoes ready to pour in. Burnt paprika can make the base bitter.
- Check the seafood, not just the timer: Cod pieces and langoustines vary in size. Look for opaque cod that flakes easily and opaque langoustine flesh.
- Keep the simmer gentle: Once the fried cod is in the pot, avoid vigorous boiling or repeated stirring. Move the pot gently or handle the fish carefully with a spoon.
Storage
Keep leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop until hot throughout, avoiding prolonged boiling, which can make the seafood tougher and break up the cod.
What to Serve With Spanish Seafood Stew
Serve this stew with homemade ciabatta bread for dipping into the tomato-sherry broth. A plate of marinated tomatoes with garlic and olive oil makes a simple accompaniment alongside the fish and shellfish.
Bring the pot to the table and divide the different types of seafood between the bowls, spooning the broth over each portion.
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Recipe
Spanish Seafood Stew (Zarzuela de Mariscos)
Ingredients
For the stew
- 3 tablespoons extra virgin olive oil
- 1 red bell pepper - diced
- 1 yellow onion - chopped
- 1 teaspoon salt
- 2 garlic cloves - minced
- 500 g raw, fresh squid - cleaned and cut into pieces
- ½ teaspoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 3 small tomatoes - chopped and blended until smooth
- 50 ml dry sherry
- 2 small dried chiles
- 300 ml water
- 400 g raw, fresh mussels - cleaned, shells on
For the cod and langoustines
- 500 g raw, fresh cod - cut into chunky pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 30 g flour - for coating
- Extra virgin olive oil - for frying
- 6 raw, fresh whole langoustines - shells on
- 200 ml water
For the garlic-parsley finish
- 3 garlic cloves
- ⅛ teaspoon sea salt
- 1 small bunch fresh parsley - chopped
Instructions
- Heat 3 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 red bell pepper, diced, and cook for 2 minutes. Add 1 yellow onion, chopped, and 1 teaspoon salt, then cook for 5 minutes, until softened and translucent. Stir in 2 garlic cloves, minced, and cook for 1 minute.
- Add 500 g raw, fresh squid, cleaned, and ½ teaspoon freshly ground black pepper. Cook for 3 minutes, until the squid turns opaque. Stir in 1 tablespoon smoked paprika and cook for 30 seconds, taking care not to let it burn.
- Pour in the 3 small tomatoes, blended, and cook for 5 minutes, until slightly thickened. Add 50 ml dry sherry and simmer for 2 minutes. Stir in 2 small dried chiles and 300 ml water, then simmer gently for 8 minutes.
- Add 400 g raw, fresh mussels, cleaned, cover the pot, and cook for approximately 5 minutes, until the shells open. Discard any mussels that remain closed.
- Season 500 g raw, fresh cod with ½ teaspoon salt and ¼ teaspoon ground black pepper, then coat lightly with 30 g flour, shaking off the excess. Heat a little extra virgin olive oil in a separate frying pan. Fry the cod for approximately 2 minutes per side, until golden, then transfer it gently to the stew.
- In the same frying pan, sear 6 raw, fresh whole langoustines for 1-2 minutes per side. Add them to the stew with the remaining 200 ml water and simmer gently for 5 minutes. The cod should be opaque and flake easily, and the langoustine flesh should be opaque rather than translucent; cooking time will depend on their size.
- Crush 3 garlic cloves, ⅛ teaspoon sea salt, and 1 small bunch fresh parsley, chopped, together in a mortar. Stir the mixture into the stew, cook for 1 final minute, and serve hot.
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.