Seafood stew

Name: Seafood stew (Cazuela de mariscos)
Cuisine: Spanish
Ingredients: 1 small octopus, cooked in boiling water for 30 minutes per kg and cut into bitesize pieces; 1 small octopus, cooked in boiling water for 30 minutes per kg and cut into bitesize pieces; 12 fresh langoustines or large prawns (jumbo shrimp), whole, unshelled; 12 fresh langoustines or large prawns (jumbo shrimp), whole, unshelled; 4 fresh squid tubes, cleaned and sliced; 12 fresh langoustines or large prawns (jumbo shrimp), whole, unshelled; 4 tomatoes, chopped; 250 ml/8 fl oz/1 cup fish stock; 120 ml/4 fl oz/½ cup dry white wine or vermouth; 200 g/7 oz prepared fresh mussels; 5 ml/1 tsp paprika; 120 ml/4 fl oz/½ cup dry white wine or vermouth; 1 bay leaf; pinch of saffron strands; 1 red (bell) pepper, seeded and diced; 3 garlic cloves, chopped; crusty bread, to serve; sea salt and ground black pepper; sea salt and ground black pepper; 2 lemons; small bunch fresh parsley, chopped; 150 g/5 oz/1¼ cups cooked peas; 2 onions, chopped; 30 ml/2 tbsp olive oil

Cazuela de mariscos

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Argentina has a long coastline and numerous rivers where fish and shellfish are abundant. This tasty dish – a cross between a thick soup and a stew – is recognizable as being Spanish in origin, and is full of peppers, tomatoes and a range of seafood; choose whatever is available and in peak season.

Ingredients

30 ml/2 tbsp olive oil
2 onions, chopped
1

Americas
Europe
Argentina
Spain
Fish course
Pescatarian

Method

Heat the olive oil in a large pan, add the chopped onions and cook for 2–3 minutes, then add the red pepper and garlic and cook for a further 3–4 minutes over a medium heat, until the pepper has softened.
Add the bay leaf, saffron and paprika