Zarzuela de Mariscos (Catalan Seafood Stew)
A rich tomato and saffron stew of fish, squid, prawns and mussels, thickened Catalan style with ground almonds and parsley.
- Time55 min
- LevelMedium
- Costabout £5.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 584kcal
- 16.4gcarbs
- 8.8gof which sugars
- 25.7gfat
- 5.9gsaturates
- 62.2gprotein
- 4.7gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a wide pan over a medium heat. Cook the onion and pepper for 8 minutes until soft and sweet.
8 min - 2
Stir in the garlic and paprika for 30 seconds, then add the tomatoes, brandy and wine. Simmer hard for 10 minutes until reduced and thick.
10 min - 3
Add the water, crumbled stock cube, saffron and bay leaf. Simmer for 10 minutes.
10 min - 4
Mix the ground almonds with half the parsley and a splash of the hot liquid to make a paste. Stir it into the stew, which thickens it and gives the classic Catalan flavour.
- 5
Add the squid and fish and cook gently for 3 minutes. Add the prawns and mussels, cover and cook for 5 minutes until the prawns are pink and the mussels have opened. Throw away any that stay shut.
8 min - 6
Remove the bay leaf, scatter over the rest of the parsley and serve from the middle of the table with plenty of bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
