Seafood Cazuela

An intense red sauce coating pearly pieces of fish. Open mussels release their briny juices, blending with the smoky aroma of paprika and saffron.

• Prep time: 30 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 475
• Protein: 57 g
• Carbs: 17 g
• Fat: 17 g

Ingredients

• 3 tbsp Extra virgin olive oil
• 1 piece Onion ( finely chopped )
• 3 piece Garlic ( pressed )
• 1 piece Red bell pepper ( small diced )
• 3 piece Round tomato ( peeled and crushed )
• 1 tsp Smoked paprika
• 1 pinch Saffron
• 150 ml Dry white wine
• 400 g Atlantic cod ( large cubes )
• 300 g Loligo vulgaris ( in rings )
• 12 piece Shrimp ( whole )
• 500 g Mytilus edulis ( cleaned )
• 0.5 piece Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Fish stock ( warm )

Instructions

1. Prepare the soffrito

   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. Make the tomato base

   Add the crushed tomatoes, smoked paprika, and saffron. Let it simmer over medium heat until the tomato water evaporates and the mixture thickens.

3. Deglaze and wet

   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. Poach the fish and shellfish

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 24 hours. Reheat very gently to avoid toughening the shellfish.