Fruits de Mer Espagnol

Fruits de Mer Espagnol — now that sounds like a seafood lover’s dream with a Mediterranean soul! While “fruits de mer” is a French term for “seafood,” adding that Espagnol flair turns it into a vibrant, richly seasoned Spanish-style seafood dish—think bold paprika, olive oil, saffron, garlic, and loads of fresh shellfish.

Here’s a beautiful take on Spanish-Style Fruits de Mer, somewhere between a seafood stew and a rustic skillet feast.

🇪🇸 Fruits de Mer Espagnol (Spanish Seafood Medley)

Ingredients (serves 4):

• 2 tbsp olive oil

• 4 cloves garlic, finely chopped

• 1 onion, finely chopped

• 1 red bell pepper, sliced

• 1 tomato, grated (or 1/2 cup crushed tomato)

• 1 tsp smoked paprika

• 1/2 tsp hot paprika (optional)

• Pinch of saffron threads (or turmeric if unavailable)

• 1/2 cup white wine (or dry sherry)

• 1/2 cup fish stock (or water)

• 200g mussels, scrubbed and debearded

• 200g clams, cleaned

• 150g shrimp, peeled and deveined

• 150g squid, cleaned and cut into rings

• Salt and pepper, to taste

• Fresh parsley and lemon wedges, for garnish

• Crusty bread or rice, for serving

Instructions:

1. Sauté the base:

   • Heat olive oil in a large skillet or shallow pan over medium heat.

   • Add onion, garlic, and red bell pepper. Cook for 5–7 minutes until soft and fragrant.

2. Build the flavor:

   • Stir in the grated tomato, smoked paprika, hot paprika, and saffron. Let it cook for 2–3 minutes to deepen the flavor.

   • Pour in the white wine and simmer for another 2 minutes to reduce slightly.

3. Add the seafood:

   • Add the squid and stir for a minute. Then pour in the fish stock and bring everything to a simmer.

   • Nestle in the mussels and clams, cover the pan with a lid, and steam for about 5 minutes until they open.

   • Add the shrimp last and cook for 2–3 minutes more, until pink and opaque.

4. Season and finish:

   • Discard any mussels or clams that didn’t open. Taste the broth and adjust seasoning with salt and pepper.

   • Sprinkle fresh parsley over the top and serve hot with lemon wedges on the side.

Serve with:

• Crusty Spanish bread or garlic-rubbed toast

• Saffron rice or herbed couscous

• A chilled glass of Albariño or Verdejo (Spanish white wine)

 Optional Add-ons:

• A pinch of chili flakes for heat

• Chorizo slices for a surf-and-turf twist

• A swirl of aioli or romesco sauce for dipping

Would you like a version of this turned into a paella-style dish or baked with rice?