Cazuela de Mariscos

Nutrition · per serving

Steps

1. 1

   Prepare all ingredients before you start: dice the onion and bell pepper, mince the garlic, chop the tomatoes, slice the squid, clean and debeard the mussels, and make sure the clams are well purged. Discard any mussels or clams that are cracked or remain open when tapped firmly.

   150 g onion, finely diced100 g red bell pepper, finely diced12 g garlic, minced300 g ripe tomatoes, peeled and chopped500 g mussels, cleaned and debearded400 g clams, purged250 g squid tubes and tentacles, cleaned, sliced into rings
2. 2

   Warm the fish stock and add the saffron threads to infuse while you begin the stew; this helps draw out their color and aroma more evenly than adding them dry.

   300 ml fish stock0.25 g saffron threads
3. 3

   Heat the olive oil in a wide heavy pot over medium heat. Add the onion and bell pepper and cook for 5-6 minutes, stirring often, until softened but not browned. Add the garlic and cook for 30 seconds, just until fragrant.

   20 ml olive oil150 g onion, finely diced100 g red bell pepper, finely diced12 g garlic, minced
4. 4

   Stir in the chopped tomatoes, tomato paste, sweet paprika, bay leaf, salt, and black pepper. Cook for 4-5 minutes, stirring, until the tomatoes break down and the mixture thickens slightly; the oil should begin to separate at the edges.

   300 g ripe tomatoes, peeled and chopped20 g tomato paste3 g sweet paprika1 bay leaf4 g fine salt1 g black pepper
5. 5

   Pour in the white wine and simmer briskly for 2 minutes to cook off the raw alcohol. Add the warm saffron-infused stock and bring to a gentle simmer.

   150 ml dry white wine300 ml fish stock0.25 g saffron threads
6. 6

   Add the squid to the simmering base and cook gently for 3 minutes. This brief cooking keeps it tender; overcooking at this stage can make it rubbery.

   250 g squid tubes and tentacles, cleaned, sliced into rings
7. 7

   Add the clams and mussels, cover the pot, and cook for 5-7 minutes, shaking the pot once or twice, until the shells open. Remove the bay leaf. Discard any shellfish that do not open after cooking.

   400 g clams, purged500 g mussels, cleaned and debearded1 bay leaf
8. 8

   Taste the broth and adjust seasoning if needed. Scatter over the chopped parsley, let the cazuela rest off the heat for 2 minutes so the flavors settle, then serve immediately in warm bowls with lemon wedges on the side.

   10 g flat-leaf parsley, chopped2 wedges lemon wedges

Origin & History

Cazuela de Mariscos is a coastal seafood stew found across Spanish-speaking South America, with Argentine versions especially associated with Atlantic coastal cooking and Spanish immigrant influence. The combination of shellfish, tomato, wine, and saffron reflects Iberian roots adapted to local markets and home-style cazuela cooking.