Spanish Seafood Stew with Garbanzo beans and smokey chorizo (or use soy chorizo or Turkey Chorizo) served over Saffron-Infused Basmati Rice.
Your playing small does not serve the world. There is nothing enlightened about shrinking so that other people won’t feel insecure around you. We are all meant to shine, as children do.
Marianne Williamson
Here’s a hearty Spanish Seafood Stew that’s full of flavor and perfect for cozy winter nights. Spicy chorizo (or soy chorizo ) and smoked paprika give the stew its great flavor. Garbanzo beans add a little extra heft. Served over saffron-infused rice, it’s a delicious wholesome meal we’ve been enjoying the last few nights.
The stew can be made ahead and refrigerated, and when you are ready to serve, simply heat it up on the stove, nestle the seafood in the stew and place it in hot oven to cook through. When it comes out your whole house will smell delicious.
Remember you can always use a plant-based chorizo here. Or even try this Turkey Chorizo.
Use whatever seafood you like. I had scallops, shrimp and haddock in the freezer so this is what I used – but know you could make this with only fish like cod or sea bass (and no shellfish), or use only shrimp, or scallops…or whatever you like!
I added garbanzos for extra heft, but white beans or cannellini beans work well too! Look in your pantry and use what you have.
Italian parsley adds a nice freshness to the dish. Spoon the stew it over the rice, making sure to add some of the flavorful juices.
I fell in love with this simple way of making of Basmati Rice.
Hope you like this Spanish Seafood Stew with Garbanzo beans and Chorizo served over Basmati rice!
Related: 20 Simple Healthy Seafood Recipes!
Spanish Seafood Stew with Chorizo and Chick peas
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: seafood, stew, soup
- Method: stove top
- Cuisine: Spanish
Description
A flavorful and hearty Spanish Seafood Stew with Garbanzo Beans and Chorizo (or soy chorizo) served over Saffron-infused Basmati Rice!
Ingredients
- 2 cups rinsed basmati rice
- 3 cups water or stock
- generous pinch saffron (optional)
- generous pinch salt
- ——
- 1 pound mix of white fish (cod, halibut, sea bass, haddock), scallops, shrimp
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- zest of one lemon
- 1 garlic clove – minced or grated
- —–
- 6 ounces ground chorizo, removed from casing and crumbled (or use Spanish Style “Cured Chorizo- or soy chorizo, or turkey chorizo– see note)
- 1 teaspoon olive oil
- —–
- 1 Tablespoon olive oil
- 1 extra large onion – diced
- 2 celery stocks – chopped
- 2 carrots – diced
- 1 red bell peppe r- diced
- 4 garlic cloves – rough chopped
- 2 Tablespoosn tomato paste
- 1 1/2 cups stock- chicken or fish or veggie
- 1/2 cup white wine
- 1 teaspoon smoked paprika
- 2 bay leaves
- 1 can garbanzo beans, drained
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon cracked pepper
- fresh Italian parsley
Instructions
- Set rice and water to boil in a medium pot. Add a pinch of saffron and salt. Bring to a boil, cover and simmer on low until tender, about 20 minutes.
- Place seafood in a bowl and toss with oil, salt, pepper, smoked paprika, garlic and lemon zest. Set aside.
- Preheat oven to 400F
- In large skillet, brown the chorizo (or soy chorizo), breaking in to small crumbles. Once broken down and cooked through about 10 minutes, using a slotted spoon, remove from pan, and set aside. Drain oil, wipe out pan.
- In the same pan heat 1 T oil over medium high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute 2-3 more minutes. Veggies should be tender.
- Make a well in the middle of the veggies and add the tomato paste directly to the middle of the skillet. Stir and brown the tomato paste, for about 2 minutes in the center of the skillet. (This will add depth)
- Add wine, stock, smoked paprika, bay leaves.
- Bring to a simmer and simmer for 5 -7 minutes until liquid is reduced by half.
- Add drained garbanzo beans and browned chorizo.
- Season generously with salt and pepper, tasting.
- Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Bring stew to a boil on the stove top then immediately place in a 400 F oven for 10-12 minutes. Check for doneness.
- Broil seafood for 2-3 minutes, to add color, taking care not to burn.
- Scatter with fresh parsley and Serve with the saffron rice.
Notes
- If using Spanish style “cured chorizo” skip the browning, it is already cooked. Just slice it thinly and place in the stew with the beans, and you will need less of this, because it is more intensely flavored. You will most likely need less salt too, so be sure to taste before adding salt.
Nutrition
- Calories: 495
This is a sensational – such rich flavour ! I used extra spicy chorizo and added some French beans in place of the white beans and it was perfect . I’m in South of France so have wonderful ingredients but this site is so creative and inspiring compared to much here ! Congrats :).
thanks very much Rosemary!
Super delicious and easy
Great to hear Ana!
Delicious! We will be adding this to our rotation!
Great to hear Jennifer!
Wow, this has DEPTH. Used soyrizo and a frozen seafood blend from Trader Joes. Added some rosemary, thyme and fennel, and a little anchovy paste in along with the tomato paste. Made some garlic bread alongside the rice (didn’t need to– this fed the three of us for three nights, but it tasted good)
Housemates said it tasted like a restaurant meal. Lots of chopping but otherwise easy to put together and -extremely- tasty!
Thanks Ellery- glad you enjoyed!
Fantastic recipe, always impresses. Also freezes well if you can finish it.
Great to hear!
Hearty meal yet sophisticated and easy to make.
Good Night,
I’m wondering if we’re to drain the beans before adding them to the concoction?
yes, drain! Always!
Awesome. Thanks so much!!
Made this for the family while during the Covid 19 lockdown. We really loved the dish, the flavours of different ingredients retain their taste, the lemon with the fish was a particularly good. Highly recommended.
Wondering if your amazing walnut chorizo would work in this recipe??? Probably not?
I think it might fall apart?
This was SO easy to make, and so delicious. I love your recipes.
Thanks Wendy! Glad to hear it!
Just made and ate this and it was delicious!
oh my, this was so delicious! I made it tonight for guests and we all loved it! It goes together very quickly once everything is ready but the prep took a bit longer than I thought….I think I am a slow chopper. I didn’t have quite enough chorizo on hand so I added a couple of pieces of home smoked bacon cut up and browned with the sausage; it amplified the smokiness of the paprika! and I didn’t have a lemon to zest but I did have olive oil infused with Meyer lemon that also worked well. This is a keeper. thanks!
Oh, good Mert!!! I’m so glad you like it and were able to make it work with what you had on hand.
beautiful presentation, per usual! Love this its a burst of flavor
Tried this stew last night for my husband’s birthday. I was rushed coming home late from my son’s rugby game but managed to get the stew finished in under an hour. It was delicious and very easy to make. Thanks
This looks heavenly and I want to try it so much. Especially on a cold day, all the smoked paprika would really warm me up. Thanks for the tip on the tomato paste, I can’t wait to see how much depth browning it adds.
Yes this dish is a must try. Thanks
I’m going to try this for Christmas Eve instead of Cioppino. It looks a little more manageable. Amazing recipe. Thank you!!
This looks so divine. I cannot wait to try it !!!
Thanks Lynne, let us know what you think if you do!
I love love this. So much yumminess in a bowl.
Beautiful and flavorful looking stew. Will make it. What size pan did you use? I see that it is a cast iron Staub.
Thanks!!
Your photos are gorgeous and this stew looks like a must try!
You can just tell how flavoursome this spanish stew is from looking at the photos!
Thanks Thalia!