Spanish Seafood Stew with Saffron and Tomatoes

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A vibrant Catalan-inspired seafood stew brimming with shrimp, mussels, clams, squid, and white fish simmered in a saffron-scented tomato broth. Serve it with crusty bread to soak up every drop of the briny, garlicky liquid.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 22 gCarbs
• 3 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 860 mgPotassium
• 120 mgCalcium
• 5 mgIron
• 38 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the sofrito base

• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, finely diced
• 5 garlic cloves, minced
• 2 medium ripe tomatoes, grated (about 1 cup)
• 1 teaspoon sweet Spanish paprika
• Pinch of cayenne pepper

For the broth

• 1/2 cup dry white wine
• 2 cups warm fish or seafood stock
• Large pinch of saffron threads (about 1/4 teaspoon)
• 2 bay leaves
• 1 teaspoon sea salt, plus more to taste

For the seafood

• 8 ounces cleaned squid, bodies sliced into rings
• 8 ounces monkfish or other firm white fish, cut into 1-inch pieces
• 1/2 pound raw shrimp, shells on
• 1/2 pound mussels, scrubbed and debearded
• 1/2 pound small clams, scrubbed

For serving

• 1/4 cup flat-leaf parsley, chopped
• 1 lemon, cut into wedges
• 8 thick slices crusty country bread, toasted and rubbed with garlic

Directions

1. Heat the olive oil in a wide, heavy pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.
2. Stir in the garlic and cook until fragrant, about 30 seconds. Add the grated tomatoes, paprika, and cayenne and simmer, stirring, until the mixture thickens into a jammy paste, about 6 minutes.
3. Pour in the white wine and simmer until reduced by half, about 3 minutes. Add the fish stock, saffron, bay leaves, and salt, then bring to a gentle simmer.
4. Add the squid and monkfish to the pot and simmer gently for 4 minutes so the flavors marry and the fish begins to cook through.
5. Add the shrimp, mussels, and clams, cover the pot, and cook for 4 to 5 minutes, until the shrimp turn pink and the shells have opened; discard any that remain closed.
6. Remove the bay leaves and taste for salt, adjusting as needed. Scatter the chopped parsley over the top and serve immediately in shallow bowls with garlic-rubbed toast and lemon wedges on the side.

Cook’s Notes

• Buy seafood the same day you cook for the cleanest, sweetest flavor; keep it on ice until ready to use.
• Toast the bread right before serving and rub the cut side with a halved raw garlic clove for the classic Catalan finishing touch.
• If saffron is out of reach, a pinch of turmeric with a small strip of orange zest mimics the warm color and aromatic lift.
• Resist the urge to stir the pot once the shellfish go in; gentle heat keeps the fish tender and the broth clear.

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