Description
Hearty Spanish seafood stew with chorizo, chickpeas & saffron rice—bold flavors, easy to make, perfect for cozy gatherings. Gluten-free, dairy-free.
Ingredients
Units
Saffron Rice
- 2 cups rinsed basmati rice
- 3 cups water or stock
- generous pinch saffron (optional)
- generous pinch salt
- zest from one lemon (save the lemon)
Fish Prep
- 1- 1 1/2 lbs mix of white fish (cod, halibut, sea bass, haddock), scallops or shrimp
- 1-2 teaspoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon smoked paprika
- zest of one lemon
- 1 garlic clove - minced or grated
Seafood Stew
- 6 ounces ground Mexican chorizo, removed from casing and crumbled (or use Spanish Style "Cured Chorizo- or soy chorizo, or turkey chorizo- see notes)
- 1 tablespoon olive oil, plus one teaspoon, divided
- 1 extra-large onion - diced
- 2 celery stalks - chopped
- 2 medium carrots - peeled and diced
- 1 red bell pepper- diced
- 4 garlic cloves - roughly chopped
- 2 tablespoons tomato paste
- 1 1/2 cups chicken stock (or sub fish stock or veggie broth)
- 1/2 cup dry white wine
- 1 teaspoon smoked paprika
- 2 bay leaves
- 14-ounce can of garbanzo beans, drained
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon cracked pepper
- fresh Italian parsley
- Fresh lemon juice to taste
Instructions
- Make the Saffron Rice. 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.
- Prep the fish. Cut fish into 1-2 inch pieces and place in a bowl with shrimp and scallops, and toss with olive oil, salt, pepper, smoked paprika, garlic, and lemon zest. Set aside.
- Preheat oven to 400°F
- Start the stew. In a large dutch oven, over medium heat, add a teaspoon olive oil and brown the chorizo (or soy chorizo), breaking into small crumbles. Once broken down and cooked through for about 10 minutes, use a slotted spoon to remove the meat from the pan and set it aside. Drain oil, wipe out pan.
- To the same pan, add 1 tablespoon olive oil over medium-high heat. Add onions, carrots, bell pepper and celery. Stirring, cook for 2-3 minutes before turning the heat down to medium. Cook 8-9 minutes, stirring often. Add garlic. Saute for 2-3 more minutes. Veggies should be just 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 1 minute in the center of the skillet. (This will add depth)
- Add the white wine, chicken stock, smoked paprika, bay leaves, drained garbanzo beans and browned chorizo. Bring to a simmer and simmer for 5 -7 minutes until the liquid is reduced by half.
- Season generously with salt and pepper, tasting.
- Bake: Nestle the fish and seafood into the top of stew, pouring any leftover marinade right over the stew. Bring the stew to a boil on the stovetop, then immediately place it in a 400°F oven for 10-12 minutes, checking for doneness. Feel free to broil seafood for 2-3 minutes to add color, taking care not to burn.
- Squeeze with a little lemon, 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 very thinly and place in the stew with the chickpeas, and you will need much less of this, because it is more intensely flavored. Start with ¼-½ a cup. You will need less salt too, so be sure to taste before adding salt.
Alternatively, you can cook the fish in the stew on the stovetop.
Leftovers will keep up to 3 days in an airtight container in the fridge.
Nutrition
- Serving Size: 1 cup stew + ¾ cup rice
- Calories: 456
- Sugar: 6.3 g
- Sodium: 1688 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Carbohydrates: 39.3 g
- Fiber: 6.4 g
- Protein: 34.9 g
- Cholesterol: 78.9 mg