Ingredients with Measurements:
- 1 pound of mussels, scrubbed and debearded
- 1 pound of clams, scrubbed
- 1 pound of shrimp, peeled and deveined
- 1 pound of squid, cleaned and sliced into rings
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 tomatoes, chopped
- 1/2 cup of white wine
- 4 cups of fish or seafood broth
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of saffron threads
- Salt and pepper to taste
- 1/4 cup of chopped fresh parsley
- 1/4 cup of olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in the pot over medium heat.
2. Add the onion, garlic, and bell peppers. Cook until the vegetables are soft, about 5 minutes.
3. Add the tomatoes, paprika, and saffron. Cook for another 5 minutes.
4. Pour in the white wine and let it simmer for 2 minutes.
5. Add the fish or seafood broth and bring to a boil.
6. Reduce the heat to low and add the mussels and clams. Cover the pot and cook for 5 minutes.
7. Add the shrimp and squid. Cover the pot and cook for another 5 minutes or until the seafood is cooked through.
8. Season with salt and pepper to taste.
9. Garnish with chopped parsley.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for sautéing vegetables, high heat for boiling broth, and low heat for simmering seafood.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 15g
Protein: 30g
Carbohydrates: 20g
Fiber: 3g
Substitutions for ingredients:
- Instead of seafood broth, you can use chicken or vegetable broth.
- You can substitute the mussels and clams with other shellfish like scallops or lobster.
Variations:
- You can add other vegetables like carrots, celery, or potatoes.
- You can use different spices like cumin or coriander.
Tips and tricks:
- Make sure to scrub and debeard the mussels before cooking.
- Don't overcook the seafood or it will become tough and rubbery.
- Serve with crusty bread to soak up the flavorful broth.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over low heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a sprig of parsley on top.
Garnishes:
Chopped fresh parsley, lemon wedges, or croutons.
Pairings:
Serve with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread, garlic bread, or a green salad.
Troubleshooting advice:
If the seafood is tough, it may have been overcooked. Make sure to cook it just until it's cooked through.
Food safety advice:
Make sure to scrub and debeard the mussels before cooking. Discard any mussels or clams that do not open during cooking.
Food history:
Ollada de Marisco is a traditional Spanish seafood stew that originated in the coastal regions of Catalonia.
Flavor profiles:
This stew is savory and briny with a hint of smokiness from the paprika and a floral note from the saffron.
Serving suggestions:
Serve the stew with a side of crusty bread to soak up the flavorful broth.
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Region: Spanish