Name: Spicy Seafood Stew - A Cozy and Bold Seafood Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 3 garlic cloves, minced; 1 teaspoon red pepper flakes; 1 teaspoon smoked paprika; 2 tablespoons tomato paste; 1 can (14 oz) crushed tomatoes; 3 cups seafood stock; 1/2 cup white wine (optional); 1/2 lb shrimp, peeled and deveined; 1/2 lb squid, cleaned and sliced; 1/2 lb mussels, scrubbed and debearded; Salt and black pepper to taste; Fresh parsley, chopped (for garnish); Lemon wedges (for serving)

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There’s something magical about seafood that feels both comforting and just a little wild. This spicy seafood stew hits all the right notes. It’s bold but balanced, hearty but light, and just the thing to wake up tired tastebuds. I remember making this for the first time on a chilly weekend, with rain tapping against the window and my kitchen full of that wonderful mix of garlic, tomato, and seafood. It made the whole place smell like a little coastal café — but with less shouting and way better music. If you’ve ever loved a good chowder but wanted something with more edge, more heat, and way more flavor, this is for you. It’s built on a rich tomato broth, layered with seafood stock and just enough kick from chili to keep you reaching for another spoonful. And hey, if you spill a little on your shirt in your excitement? That’s how you know it’s good.

1) Key Takeaways
2) Easy Spicy Seafood Stew Recipe
3) Ingredients for Spicy Seafood Stew
4) How to Make Spicy Seafood Stew
5) Tips for Making Spicy Seafood Stew
6) Making Spicy Seafood Stew Ahead of Time
7) Storing Leftover Spicy Seafood Stew
8) Try these Main Course recipes next!
9) Spicy Seafood Stew Recipe
10) Nutrition

1) Key Takeaways

This spicy seafood stew brings big flavor with simple prep
It works beautifully with shrimp, squid, and mussels
Pair it with crusty bread for an unforgettable dinner
The recipe uses pantry staples and comes together in one pot

2) Easy Spicy Seafood Stew Recipe

Seafood recipe fans, you’re going to love this one. I made this spicy seafood stew for dinner one rainy Tuesday, and my kitchen smelled like a Mediterranean coast. It’s fast, fiery, and packed with tender shrimp, mussels, and squid swimming in a rich broth.

What I love most is how little effort it takes. Just a few fresh ingredients, one big pot, and you’ve got a restaurant-quality dish without the restaurant bill. It’s a warm hug in a bowl, with just enough kick to keep things interesting.

This seafood recipe pulls double duty: it works for a casual family dinner or a dinner party when you want to impress someone without breaking a sweat. And the leftovers? Even better the next day. It’s like your favorite soup and seafood dish had a delicious baby.

3) Ingredients for Spicy Seafood Stew

Olive Oil: This is your starting point. It gives the onions and garlic that deep, rich base to cook in and carries the flavors beautifully through the broth.

Onion: A chopped onion adds sweetness and depth. It softens and blends into the base of the stew, setting the tone for the layers of flavor that follow.

Garlic: You want minced garlic here. Once it hits the hot oil, it releases this incredible aroma that instantly tells you something good is about to happen.

Red Pepper Flakes: This is where the “spicy” shows up. Use more or less depending on how much heat you can handle, but don’t skip it entirely.

Smoked Paprika: This spice brings a subtle smokiness that makes the stew taste slow-cooked even when it’s not.

Tomato Paste: It deepens the color and adds a slightly sweet richness that balances the heat and acidity of the tomatoes.

Crushed Tomatoes: This forms the stew’s body. They simmer down into a beautiful, slightly chunky base that clings to the seafood.

Seafood Stock: If you’re lucky enough to have homemade seafood stock, use it. Otherwise, boxed or bouillon-based stock still makes a great base.

White Wine: Optional, but it adds acidity and depth. It helps lift the seafood flavors without overpowering them.

Shrimp: Use peeled and deveined shrimp. They cook quickly and absorb the stew’s flavor in minutes.

Squid: Cleaned and sliced squid adds chew and contrast to the softer shrimp and mussels.

Mussels: They open up when cooked, adding a briny punch and a little drama to your bowl. Don’t forget to scrub and debeard them first.

Salt and Pepper: Taste as you go. The stock and seafood bring salt, but you’ll want to adjust for balance.

Fresh Parsley: Chopped parsley brightens the stew right at the end. It adds a clean, fresh layer that cuts through the richness.

Lemon Wedges: A squeeze of lemon on top before serving makes everything pop. Don’t skip it.

4) How to Make Spicy Seafood Stew

Step 1. Heat olive oil in a big, deep pot. When it’s shimmering, toss in your chopped onion. Let it soften and turn golden, about five minutes.

Step 2. Stir in the garlic, red pepper flakes, and smoked paprika. Let it all cook together for a minute so the spices bloom and everything smells great.

Step 3. Add your tomato paste. Stir it around until it darkens slightly and coats the onion mixture. This is where the flavor builds.

Step 4. Pour in the crushed tomatoes, seafood stock, and white wine if you’re using it. Give everything a good stir, then bring it up to a boil.

Step 5. Lower the heat and let the stew simmer for about 20 minutes. This is when it thickens a bit and gets that rich, developed flavor.

Step 6. Add the shrimp, squid, and mussels. Cover the pot and cook for 6 to 8 minutes, just until the shrimp turns pink and the mussels open up.

Step 7. Season with salt and pepper to taste. Remove any mussels that didn’t open. Sprinkle with fresh parsley and serve with lemon wedges.

5) Tips for Making Spicy Seafood Stew

Use the freshest seafood you can find. That’s non-negotiable. The quality of your seafood recipe makes or breaks the dish. Ask your fishmonger what’s best that day.

Don’t rush the simmer. Give the stew a good twenty minutes to bring everything together before you add the seafood. It needs that time to develop body and balance.

Serve it hot with crusty bread. The broth begs for dunking. A thick slice of toasted sourdough or a chunk of baguette turns this into a full meal.

6) Making Spicy Seafood Stew Ahead of Time

You can prep the base of this stew earlier in the day. Follow the recipe up to the point where you add the seafood, then pause. Let it cool, then refrigerate.

When you’re ready to finish, warm the base slowly, then add the shrimp, squid, and mussels. They’ll cook fresh and fast, and the whole thing will feel like it was made right then.

This makes dinner feel relaxed instead of rushed. It’s one of those seafood dish recipes that works just as well for meal prep as it does for entertaining.

7) Storing Leftover Spicy Seafood Stew

Leftovers? Absolutely. Store the stew in a sealed container in the fridge for up to two days. Reheat gently over low heat, but don’t overcook the seafood.

Be sure to remove the mussels before storing. Reheating them isn’t ideal and they lose their texture. The shrimp and squid hold up better the next day.

This stew even makes a satisfying lunch the next afternoon. It’s one of my go-to seafood stock recipes when I want something warm but not heavy.

8) Try these Main Course recipes next!

9) Spicy Seafood Stew Recipe