Looking for an irresistible dish that’s as stunning as it is simple? This Spanish shellfish stew combines bold Mediterranean flavors with the convenience of a one-pot recipe.
Perfect for family dinners or a special occasion, this hearty stew is a seafood lover’s dream. With shrimp, mussels, clams, and scallops all simmered together in a fragrant saffron-infused broth, every bite is a burst of coastal flavor.
The Magic of One-Pot Cooking
This Spanish shellfish stew is a classic example of why one-pot meals are beloved by home cooks everywhere. The beauty of this recipe lies in its simplicity.
Using a single Dutch oven, you layer ingredients to build flavor while saving time on cleanup. The seafood, saffron, and picada come together effortlessly, creating a rich and savory dish that’s ready in about an hour.
It’s perfect for busy weeknights or when you want to impress guests with minimal fuss.
Bold Mediterranean Flavors in Every Bite
Mediterranean cuisine is known for its vibrant ingredients, and this stew delivers on all fronts. The saffron brings its signature golden hue and warm, earthy aroma, while paprika and red pepper flakes add a subtle smoky heat.
Tomatoes, garlic, and onion provide a hearty base, while white wine and brandy (optional) lend depth and richness to the broth. Every spoonful is an explosion of flavor, perfectly complemented by the delicate sweetness of fresh seafood.
Tips for Preparing the Perfect Shellfish
Working with shellfish may seem intimidating, but this recipe makes it approachable. Here are a few tips to ensure your one-pot recipe turns out perfectly:
- Shrimp: Buy them with their shells on to enrich the broth, but devein them for a clean presentation.
- Clams and Mussels: Scrub them thoroughly and discard any that are cracked or won’t close when tapped.
- Scallops: Remove the side tendon for a tender bite. By following these simple steps, you’ll highlight the fresh, natural flavors of each type of shellfish.
Customizing for Your Taste & Dietary Needs
One of the best things about this one pot recipe is how easily it can be adapted. Here are a few ways to make it work for your preferences:
- Make It Spicy: Add a pinch of cayenne or extra red pepper flakes for a fiery kick.
- Go Dairy-Free: The recipe is naturally dairy-free, making it ideal for many dietary needs.
- Low-Carb Option: Skip the crusty bread and enjoy the stew as is for a low-carb meal that’s still incredibly satisfying. With these simple tweaks, you can make this dish uniquely yours without sacrificing its deliciousness.
Serving Suggestions for the Ultimate Experience
Pair this stew with crusty bread or garlic toast to soak up the rich, flavorful broth. A crisp white wine, like Albariño or Sauvignon Blanc, complements the seafood beautifully.
Don’t forget a sprinkle of fresh parsley and a few lemon wedges for a burst of freshness before serving. Whether you’re sharing this meal with loved ones or enjoying it solo, it’s a comforting yet elegant one pot recipe that’s sure to impress.
Homemade Spanish Shellfish Stew One-Pot Recipe
Equipment
- 6-quart or larger Dutch oven
- Fine mesh strainer
Ingredients
Stew Base:
- 3 tablespoons extra-virgin olive oil divided
- 8 ounces medium-large shrimp 31 to 40 per pound, peeled and deveined, shells reserved
- 1 1/2 cups dry white wine or dry vermouth
- 1 onion chopped fine
- 1 red bell pepper stemmed, seeded, and chopped fine
- 3 garlic cloves minced
- 1 teaspoon paprika
- 1/4 teaspoon saffron threads crumbled
- 1/8 teaspoon red pepper flakes
- 2 bay leaves
- 1 28-ounce can whole peeled tomatoes, drained with juice reserved, chopped
- 2 tablespoons brandy optional
Shellfish:
- 1 1/2 pounds littleneck clams scrubbed
- 8 ounces mussels scrubbed and debearded
- 12 ounces large sea scallops tendons removed
Final Touches:
- 1 recipe picada ground almond, bread crumb, and olive oil mixture
- 1 tablespoon minced fresh parsley
- Lemon wedges
Instructions
- Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat until shimmering. Add shrimp shells and cook, stirring often, until browned (2 to 4 minutes). Remove from heat, stir in wine, and scrape up browned bits. Cover and let steep.
- Heat remaining 2 tablespoons of olive oil in the Dutch oven over medium-high heat. Add onion and bell pepper, cooking until softened and browned (5 to 7 minutes). Stir in garlic, paprika, saffron, red pepper flakes, and bay leaves, cooking until fragrant (30 seconds). Add tomatoes (with juice) and brandy, scraping any browned bits. Cook until slightly thickened (5 to 7 minutes).
- Strain the shrimp shell mixture into the Dutch oven, pressing to extract liquid. Discard solids. Simmer the broth gently.
- Add clams to the pot, cover, and cook for 4 minutes. Add mussels and scallops, cover, and cook until the shellfish begin to open (about 3 minutes). Add shrimp on top, cover, and cook until shrimp are opaque and scallops are firm (2 minutes).
- Discard any unopened clams or mussels. Stir in picada and parsley, and season with salt and pepper to taste. Serve immediately in shallow bowls with lemon wedges and crusty bread.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.