Spanish Seafood Stew with Saffron, Clams and Chorizo

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A smoky, briny Spanish-style stew loaded with clams, mussels, shrimp, white fish, and slices of cured chorizo simmered in a saffron-tomato broth. Serve with crusty bread to soak up every drop of the deeply flavored liquid.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 20 gCarbs
• 3 gFiber
• 8 gSugar
• 44 gProtein
• 1240 mgSodium
• 980 mgPotassium
• 150 mgCalcium
• 6.5 mgIron
• 52 mgVitamin C
• 1180 mcgVitamin A

Ingredients

For the broth

• 3 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 red bell pepper, thinly sliced
• 5 garlic cloves, minced
• 1 tsp sweet smoked paprika (pimentón)
• 1/2 tsp saffron threads bloomed in 3 tbsp warm water
• 1 (14 oz) can crushed San Marzano tomatoes
• 1 cup dry white wine
• 3 cups warm fish or seafood stock
• 1 bay leaf
• 1 tsp sea salt, plus more to taste

For the seafood

• 6 oz Spanish cured chorizo, sliced into 1/4-inch half-moons
• 1 lb littleneck clams, scrubbed
• 1/2 lb black mussels, scrubbed and debearded
• 1/2 lb large shrimp, peeled and deveined
• 12 oz firm white fish such as cod or monkfish, cut into 1 1/2-inch chunks
• 1/3 cup fresh flat-leaf parsley, roughly chopped
• 1 lemon, cut into wedges, for serving
• Crusty country bread, for serving

Directions

1. Heat the olive oil in a wide, heavy Dutch oven over medium heat. Add the chorizo and cook until it has rendered its paprika-red fat and crisped at the edges, about 3 minutes. Transfer to a plate with a slotted spoon.
2. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened and lightly caramelized, 6 to 7 minutes. Stir in the garlic and smoked paprika and cook just until fragrant, about 45 seconds.
3. Pour in the white wine, scraping up any browned bits from the bottom of the pot, and simmer until reduced by half, about 3 minutes. Add the crushed tomatoes, fish stock, bloomed saffron with its water, bay leaf, and salt. Bring to a gentle simmer and cook uncovered for 15 minutes to concentrate the flavors.
4. Slip the fish chunks into the broth and simmer for 2 minutes. Nestle in the clams and mussels, cover the pot, and cook for 4 minutes until the shells begin to open.
5. Add the shrimp and reserved chorizo, replace the lid, and continue cooking for 2 to 3 minutes, until the shrimp are pink and curled and most shells have opened. Discard any clams or mussels that refuse to open.
6. Remove the bay leaf and stir in most of the parsley. Taste and adjust with additional salt and a few grinds of black pepper.
7. Ladle the stew into four wide, shallow bowls, scatter the remaining parsley over the top, and serve immediately with lemon wedges and thick slices of toasted bread.

Cook’s Notes

• Always use Spanish cured chorizo (the firm, dry-cured kind), not the soft Mexican variety, since it is meant to be sliced and added to stews.
• Discard any clams or mussels that are cracked or that stay open after you tap them firmly on the counter before cooking.
• For the deepest flavor, prepare the broth up to a day ahead and refrigerate; reheat gently before adding the seafood.
• If saffron is hard to find, substitute 1/4 teaspoon of turmeric for color plus a small pinch of smoked paprika for complexity.
• Serve in warmed shallow bowls so the broth stays hot and the seafood stays beautifully arranged on top.