Spicy Spanish Seafood Delight

Here’s a bold and flavorful dish that lives up to the name: Spicy Spanish Seafood Delight — a vibrant, rustic medley of seafood simmered in a spicy tomato, garlic, and paprika-laced sauce. Think of it as a cross between paella and a Spanish-style cioppino, but without the fuss.

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🇪🇸 Spicy Spanish Seafood Delight

🔥 Bold, saucy & brimming with Mediterranean flavor

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👩‍🍳 Serves: 4

⏱️ Ready in: 40–45 minutes

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🛒 Ingredients

Seafood:

• 250 g (8 oz) large shrimp, peeled & deveined

• 250 g (8 oz) mussels, scrubbed & debearded

• 250 g (8 oz) calamari or squid rings (optional)

• 200 g (7 oz) firm white fish (like cod or hake), cut into chunks

• Olive oil, for sautéing

For the spicy sauce:

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 1 red chili or ½ tsp chili flakes (adjust to taste)

• 1 red bell pepper, diced

• 2 tsp smoked paprika (pimentón)

• ½ tsp cayenne pepper (optional for more heat)

• 400 g (14 oz) canned crushed tomatoes

• 100 ml (½ cup) dry white wine

• 1 tsp sugar (balances acidity)

• Salt and black pepper, to taste

• Fresh parsley or cilantro, chopped

• Lemon wedges, to serve

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🔧 Instructions

1. Prepare the Base

1. In a deep skillet or wide pan, heat 2 tbsp olive oil.

2. Add onion and cook until soft (5–6 min).

3. Stir in garlic, chili, and bell pepper. Cook for 2 minutes.

4. Add smoked paprika and cayenne (if using). Stir 30 seconds to bloom the spices.

5. Add white wine, deglaze the pan, and let reduce by half (2–3 min).

6. Pour in the tomatoes and sugar. Season with salt and pepper.

7. Let simmer uncovered 10–15 minutes, until slightly thickened.

2. Cook the Seafood

1. Add fish chunks and calamari first — let simmer 3–4 minutes.

2. Add shrimp and mussels. Cover and cook for 5–7 minutes, or until shrimp are pink and mussels open.

3. Discard any mussels that don’t open.

3. Finish & Serve

• Taste and adjust seasoning.

• Garnish with chopped parsley or cilantro.

• Serve with lemon wedges and crusty bread or over saffron rice.

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🍷 Suggested Pairing:

A chilled glass of Albariño or Verdejo — crisp, citrusy Spanish white wines that complement seafood and spice.

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✅ Chef’s Tips:

• Add a pinch of saffron or a dash of sherry for depth.

• Want it heartier? Stir in a handful of cooked chickpeas or serve over couscous.

• No mussels? Use clams or double the shrimp.

Would you like a non-spicy version or a paella-style rice version of this dish?