- 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
- 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.
- Calories: 495
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