Spanish Seafood Stew
A vibrant Spanish-style seafood dish with mussels, prawns and squid simmered in a rich tomato, fennel and sherry sauce. Garlic, parsley and sun-dried tomato paste add plenty of Mediterranean flavour.
Equipment
- Frying pan, large and shallow
- Knife
- Lid
- Wooden spoon
Ingredients
- 500 g cherry tomatoes
- 1 fennel bulb sliced
- 2 garlic cloves sliced
- 16 large mussels live, scrubbed and debearded
- 1 tablespoon olive oil
- Small bunch parsley chopped
- 16 large prawns raw and peeled
- Salt and pepper to taste
- 3 tablespoons sherry
- 200 g squid cleaned and sliced
- 1 tablespoon sun-dried tomato paste
- 3 tablespoons water
Instructions
- Heat the olive oil in a large shallow frying pan.
- Add the garlic and fennel and cook for 8 to 10 minutes, until softened.
- Add the cherry tomatoes, sherry, sun-dried tomato paste and water and bring to the boil.
- Reduce the heat and simmer for 20 minutes.
- Add the mussels, cover with a lid and cook for 5 to 6 minutes, until the mussels have opened. Discard any mussels that remain closed.
- Stir in the prawns and squid and cook for a further 3 to 4 minutes, until the prawns are pink and the squid is cooked through.
- Sprinkle with chopped parsley, season with salt and pepper and serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve this Spanish Seafood Stew immediately while the mussels, prawns and squid are hot and tender. Crusty gluten-free bread is ideal for soaking up the tomato and sherry sauce. It also works well as a Main Course with a simple Salad alongside.Recipe Notes
Check the live mussels carefully before cooking. Discard damaged mussels and any open mussels that do not close when tapped. After cooking, discard any mussels that remain closed. Add the prawns and squid only during the final few minutes. Both cook quickly and can become tough when left in the hot sauce for too long.Variation
For the seafood salad variation, heat 2 tablespoons olive oil and briefly cook 2 chopped garlic cloves. Add 16 large raw peeled prawns and 300 g cleaned sliced squid and stir-fry for 3 to 4 minutes. Toss with 2 torn romaine lettuces and 50 g mangetout, then finish with fresh lime juice. This variation contains approximately 165 calories per serving.Storage Advice
This Seafood dish is best eaten immediately. Refrigerate leftovers promptly in an airtight container and use within 1 day. Reheat gently until thoroughly hot, taking care not to overcook the seafood.Wine Advice
A fresh Albariño is an excellent match for mussels, prawns and squid and fits naturally with the Spanish character of the dish. A crisp Sauvignon Blanc is another good option, particularly with the fennel, tomato and parsley.Nutrition values
Serving: 390 gr | Calories: 214 kcal | koolhydraten: 15 g | Eiwitten: 26 g | Vet: 6 g | Verzadigd vet: 1 g | Natrium: 590 mg | Suiker: 7 g