When you want something warm, hearty, and packed with flavor, Seafood and Chorizo Stew is the kind of dish that feels restaurant-worthy but comes together in one pot. Smoky chorizo infuses the broth with rich, spicy depth, while tender seafood (shrimp, fish, and/or mussels) cooks quickly for a comforting meal that tastes like it simmered all day.
Unlike bland seafood soups, this stew is layered with garlic, paprika, tomatoes, and herbs—perfect for chilly nights, weekend dinners, or serving guests with crusty bread to soak up every drop.
Ingredients
Serves 4–6
For the Stew
- 2 tablespoons olive oil
- 8 oz (225g) chorizo, sliced (choose mild or spicy)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons tomato paste
- 1 can (14.5 oz / 410g) diced tomatoes
- 3 cups (720ml) seafood stock (or chicken stock)
- 1/2 cup (120ml) dry white wine (or more stock)
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 bay leaf
- 1 can (15 oz / 425g) cannellini beans, drained and rinsed (optional but hearty)
Seafood (Choose Your Mix)
- 12 oz (340g) shrimp, peeled and deveined
- 12 oz (340g) firm white fish (cod/halibut), cut into chunks
- 1 lb (450g) mussels or clams, scrubbed (optional)
To Finish
- 2 cups baby spinach (optional)
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
- Lemon wedges for serving
Preparation Time
- Prep time: 15 minutes
- Cooking time: 30 minutes
- Total time: About 45 minutes
Step-by-Step Instructions
Step 1: Brown the Chorizo
Heat olive oil in a large pot over medium heat. Add chorizo and cook 3–4 minutes until browned and the oil turns reddish and fragrant. Remove chorizo to a plate (leave the flavorful oil in the pot).
Step 2: Sauté the Aromatics
Add onion and bell pepper to the pot and cook 5–6 minutes until softened. Stir in garlic and cook for 30 seconds.
Step 3: Build the Broth
Stir in tomato paste and cook 1 minute. Add diced tomatoes, stock, wine, smoked paprika, oregano, red pepper flakes (if using), salt, pepper, and bay leaf. Bring to a gentle simmer.
Step 4: Simmer for Flavor
Let the stew simmer 10–12 minutes to let flavors blend. Add beans if using, plus the browned chorizo back to the pot.
Step 5: Add Seafood
- Add mussels/clams first (if using), cover and cook 4–6 minutes until opened. Discard any that don’t open.
- Add fish chunks and shrimp. Simmer gently 3–5 minutes until shrimp turn pink and fish flakes easily.
Step 6: Finish and Serve
Stir in spinach (if using) until wilted. Add lemon juice and parsley. Taste and adjust seasoning. Serve hot with lemon wedges.
Serving Suggestions
- Serve with crusty bread, toasted baguette, or garlic bread for dipping.
- Pair with rice, couscous, or roasted potatoes to make it extra filling.
- Add a simple green salad with a citrus dressing to balance the richness.
- For a tapas-style spread, serve with olives and roasted peppers.
- Top each bowl with extra parsley and a squeeze of lemon.
Nutritional Highlights
| Nutrient | Per Serving (1/5 recipe) |
|---|---|
| Calories | 410 |
| Protein | 34 grams |
| Total Fat | 18 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 24 grams |
| Sugars | 6 grams |
| Fiber | 5 grams |
| Sodium | 980 milligrams |
Nutritional Notes:
- Seafood provides lean protein and minerals like iodine and selenium.
- Chorizo adds bold flavor, so you can use less added salt.
- Beans (if included) boost fiber and make the stew more filling.
Tips for Perfect Seafood Stew
- Don’t overcook seafood—add it at the end for tender texture.
- Use smoked paprika for that deep, “slow-simmered” flavor.
- If using mussels/clams, scrub well and discard any open ones that won’t close when tapped.
- Taste the broth before adding extra salt—chorizo and stock can be salty.
- For a thicker stew, mash a small scoop of beans into the broth.
Variations to Try
- Spicy Version: Use spicy chorizo and add extra red pepper flakes.
- Creamy Twist: Stir in 1/4 cup cream at the end (optional).
- More Veggies: Add zucchini or diced potatoes to simmer with the broth.
- No Wine: Replace wine with extra stock and a splash of lemon.
- Different Seafood: Swap in scallops, calamari, or salmon chunks.
This Seafood and Chorizo Stew is the ultimate cozy meal—smoky, savory, and full of tender seafood in a rich tomato broth. It’s impressive enough for guests, yet simple enough for a weeknight dinner, all in one pot.
Whether you keep it classic or customize the seafood mix, this recipe guarantees a bold, comforting bowl every time.
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