Spanish Seafood Stew (Zarzuela de Mariscos)
Squid, mussels, cod, and whole langoustines come together in a tomato broth flavored with smoked paprika and dry sherry. The cod is lightly fried before joining the stew, which finishes with crushed garlic and parsley.
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
Seafood weights: Weigh the seafood after cleaning. The mussels are weighed with their shells.
Preparation time: The stated preparation time assumes the seafood is already cleaned. Allow additional time if preparing it yourself.
Light flour coating: Shake excess flour from the cod before frying so the coating stays thin.
Gentle final simmer: Avoid a rolling boil after adding the cod and langoustines. Handle the fish carefully to keep the pieces intact.
Best served promptly: Serve once the seafood is cooked so it does not continue cooking unnecessarily in the hot broth.
Nutrition
Calories: 441kcal | Carbohydrates: 22g | Protein: 51g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 361mg | Sodium: 1231mg | Potassium: 1395mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2826IU | Vitamin C: 66mg | Calcium: 111mg | Iron: 5mg
