Spicy Seafood Stew - A Cozy and Bold Seafood Recipe
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.
Servings: 6 servings
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)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic, red pepper flakes, and smoked paprika. Cook for another minute.
- Mix in the tomato paste and cook for 2 minutes, letting it darken slightly.
- Pour in the crushed tomatoes, seafood stock, and white wine if using. Bring to a boil.
- Reduce heat and let it simmer for 20 minutes to build flavor.
- Add the shrimp, squid, and mussels. Cover and cook until mussels open and shrimp turns pink, about 6-8 minutes.
- Season with salt and pepper. Discard any mussels that didn’t open.
- Serve hot, garnished with fresh parsley and lemon wedges.