This Spanish seafood stew recipe, also known as Zarzuela de Mariscos, combines squid, mussels, cod, and langoustines in a smoky tomato-sherry broth. Frying the cod and searing the langoustines help them hold their texture, while the entire stew comes together in about 50 minutes with a rich sauce and tender seafood.
Why You'll Love This Spanish Seafood Stew Recipe
- Four Kinds of Seafood: Squid, mussels, cod, and langoustines create a satisfying mixture of textures.
- Cod That Holds Together: Lightly coating and frying the cod helps prevent it from breaking apart in the broth.
- A Layered Tomato Broth: Smoked paprika, sherry, tomatoes, garlic, and parsley build depth without masking the seafood.
- Made for Sharing: The generous pot serves four and works beautifully for a family meal or special occasion.
Zarzuela de Mariscos was one of the dishes my mother made for special occasions, so it remains closely connected in my mind with family meals. The aroma of paprika and sherry simmering together is what I remember most, and the combination of fish and shellfish always gave the meal a sense of celebration. That is what makes this stew feel different to me from a lighter spaghetti with mussels or a quicker shrimp scampi pasta. Those recipes focus on simplicity, while Zarzuela brings several kinds of seafood together in one generous dish designed to be shared around the table.
For me, the success of this Spanish seafood stew comes from cooking each type of seafood in the way that suits it rather than adding everything to the pot at once. The squid cooks in the tomato base, the mussels release their juices into the broth, and lightly frying the cod helps it stay flaky without falling apart. I sear the langoustines separately, much as the shrimp cook quickly in my Mediterranean shrimp skewers, so they keep their firm texture before finishing gently in the sauce. The smoky paprika, sherry, and tomatoes give the broth its deep, savory taste, while the crushed garlic and parsley added at the end bring a brighter finish that keeps the stew balanced rather than heavy.
Key Ingredients in Spanish Seafood Stew
You'll find the exact measurements in the recipe card, but these are the ingredients that shape the flavor and texture of the stew.
- Squid, Mussels, Cod, and Langoustines: I use this combination because each seafood brings something different, from the soft squid and flaky cod to the mussels and seared langoustines.
- Red Bell Pepper, Onion, Garlic, and Tomatoes: These ingredients form the savory base of the broth. Blending the tomatoes helps them cook into a smoother sauce around the seafood.
- Smoked Paprika, Dried Chiles, and Sherry: Smoked paprika gives the stew warmth, the chiles add gentle heat, and the sherry deepens the tomato broth.
- Garlic and Parsley: I crush these together with sea salt and stir them in at the end, where they add a fresh, aromatic finish without needing a long cooking time.
How to Make Spanish Seafood Stew
The seafood cooks in stages so each component keeps the right texture. You'll find the complete recipe with measurements in the printable card below.
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.
Helpful Swaps
- Use Monkfish Instead of Cod: Monkfish has a firmer texture and holds its shape well in the broth.
- Try Different Shellfish: Clams or prawns can be added when you want to vary the seafood combination.
- Replace the Sherry: A dry white wine can be used when sherry is unavailable, although the flavor of the broth will be slightly different.
Tips for Spanish Seafood Stew
Blend the Tomatoes Smoothly: I blend the chopped tomatoes completely so they form an even sauce rather than leaving large pieces throughout the broth.
Control the Chile Heat: Remove the dried chiles earlier if you prefer a milder stew, or leave them in longer for more warmth.
Give the Mussels Enough Room: Use a large pot and cover it while they cook so the mussels can steam and open evenly.
Serve While Hot: This stew has its best texture immediately after cooking, while the cod remains flaky and the shellfish is still tender.
Storage
I keep leftover Spanish seafood stew in an airtight container in the refrigerator for up to 2 days. Reheat it gently on the stovetop rather than letting it boil, which helps the seafood retain a better texture.
What to Serve With Spanish Seafood Stew
I like serving this stew with homemade ciabatta bread for soaking up the smoky tomato-sherry broth. A plate of marinated tomatoes adds a lighter contrast alongside the rich seafood and sauce.
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Recipe
Spanish Seafood Stew (Zarzuela de Mariscos)
Ingredients
- 3 tablespoon extra virgin olive oil - plus more for frying
- 1 red bell pepper - diced
- 1 yellow onion - chopped
- 1 teaspoon salt
- 2 cloves garlic - minced
- 500 g squid - cut into pieces
- ½ teaspoon freshly ground black pepper
- 1 tablespoon smoked paprika
- 3 small tomatoes - chopped
- 50 ml sherry wine
- 2 small dried chiles
- 300 ml water
- 400 g mussels - cleaned
- 500 g cod - cut into pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 30 g flour
- 6 langoustines
- 200 ml water
- 3 cloves garlic
- ⅛ teaspoon sea salt
- 1 small buch fresh parsley - chopped
Instructions
- Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 red bell pepper, diced, and cook for 2 minutes. Stir in 1 yellow onion, chopped, and 1 tsp salt, then cook for 5 minutes until soft and translucent. Add 2 cloves garlic , minced, and cook for 1 minute.
- Add 500 g squid and season with ½ tsp freshly ground black pepper. Cook for 3 minutes, until opaque. Stir in 1 tbsp smoked paprika and cook for 30 seconds, taking care not to let it burn.
- Blend 3 small tomatoes, chopped, until smooth, then pour them into the pot and cook for 5 minutes, until slightly thickened. Add 50 ml sherry wine and simmer for 2 minutes. Stir in 2 small dried chiles and 300 ml water, then simmer gently for 8 minutes to build the tomato-sherry broth.
- Add 400 g mussels, cleaned, cover, and cook for about 5 minutes, until they open. Discard any mussels that remain closed.
- Season 500 g cod with ½ tsp salt and ¼ tsp ground black pepper, then coat lightly with 30 g flour. Heat a little extra-virgin olive oil in a separate pan and fry the cod for about 2 minutes per side, until golden. Transfer it gently to the stew.
- In the same hot pan, sear 6 langoustines for 1-2 minutes per side, until pink. Add them to the stew with 200 ml water and simmer gently for 5 minutes.
- Crush 3 cloves garlic , ⅛ tsp sea salt, and 1 small buch fresh parsley, chopped, in a mortar until combined. Stir the mixture into the Spanish seafood 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.