Seafood Cazuela
Ingredients
- 3 tbspExtra virgin olive oil
- 1 pcOnion (finely chopped)
- 3 pcGarlic (pressed)
- 1 pcRed bell pepper (small diced)
- 3 pcRound tomato (peeled and crushed)
- 1 tspSmoked paprika
- 1 pinchSaffron
- 150 mlDry white wine
- 400 gAtlantic cod (large cubes)
- 300 gLoligo vulgaris (in rings)
- 12 pcShrimp (whole)
- 500 gMytilus edulis (cleaned)
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlFish stock (warm)
Method
An intense red sauce coating pearly pieces of fish. Open mussels release their briny juices, blending with the smoky aroma of paprika and saffron.
- 1
In a large skillet, heat the olive oil. Sauté the onion, garlic, and red pepper. The onion should become translucent and the vegetables should soften without excessive browning.
- 2
Add the crushed tomatoes, smoked paprika, and saffron. Let it simmer over medium heat until the tomato water evaporates and the mixture thickens.
- 3
Pour in the dry white wine. Scrape the bottom of the pan to release the juices. Let it reduce by half, then pour in the hot fish stock.
- 4
Place the cod pieces and squid rings in. After 2 minutes, add the shrimp and mussels. Cover. When the mussels are wide open, the dish is ready.
Frequently asked questions
How do you get this dish right?
- Do not overcook the fish; it should flake under pressure but remain juicy.
- If a mussel remains closed after cooking, discard it immediately.
- Serve with a slice of toasted bread rubbed with garlic to soak up the sauce.
How long does this dish keep?
Keep refrigerated for up to 24 hours. Reheat very gently to avoid toughening the shellfish.
