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Spanish Saffron Shrimp and Mussel Stew
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Course Main Course
Cuisine Spanish
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Ladle

Ingredients
  

  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 medium onion, diced
  • 1/2 teaspoon saffron threads
  • 1 teaspoon smoked paprika
  • 1 can (14 ounces) diced tomatoes
  • 4 cups fish stock
  • 1 pound mussels, cleaned and debearded
  • 1 pound large shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more until fragrant.
  • Add the saffron threads and smoked paprika. Stir for 30 seconds to release their aroma.
  • Pour in the diced tomatoes and fish stock. Season with salt and black pepper. Bring the mixture to a gentle simmer and cook for 10 minutes to let the flavors meld.
  • Add the mussels to the pot. Cover and cook for 4 to 5 minutes until most of them open.
  • Stir in the shrimp. Cook uncovered for 3 to 4 minutes until the shrimp turn pink and opaque.
  • Discard any unopened mussels. Sprinkle the stew with chopped parsley and serve with lemon wedges on the side.

Notes

Soak the saffron in a tablespoon of warm stock for a few minutes before adding it if you want deeper color. Cook the seafood just until done to keep the shrimp tender and the mussels plump. Leftovers reheat gently on the stove with a splash of extra stock to loosen the broth.
Course: Main Course
Cuisine: Spanish
Equipment: Large pot, Wooden spoon, Ladle