Spicy Seafood Stew with Chorizo Sausage

With colder weather finally coming to New York, I felt like cooking a comforting dish with some heat that’s not overly rich and heavy. A spicy seafood stew sounded perfect. The spice comes from Spanish chorizo sausage I cut into cubes and some chili flakes. Chorizo is seasoned with smoked paprika, salt and herbs adding a wonderful flavor and depth to the broth.

This stew is rich with tomatoes, potatoes and chunks of seafood. Make sure you go to your local fishmonger to get the freshest seafood. I added shrimp, bay scallops, squid and arctic char, but you can add any type of seafood you want. Check out the soups and stews section for more comforting recipes this winter!

Cook chorizo in oil for a few minutes, then stir in onions, garlic and potato.

Add tomatoes, then herbs and broth. Simmer for about 15 minutes.

Add seafood and cook for a few minutes.

Seafood Stew Recipe

  • 1/2 cup spicy chorizo, diced
  • 1 small onion, chopped
  • 4-6 garlic cloves, chopped
  • 1 large potato, diced
  • 1 large tomato, diced (or can of diced tomatoes)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 teaspoons red pepper flakes, or to taste
  • 1 tablespoon tomato paste
  • 4-5 cups fish stock (chicken or vegetable will also work)
  • 1/2 pound shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1/2 pound squid, sliced into rings
  • 1/2 pound fish, cubed (I used Arctic Char)
  • salt and pepper, to taste

    Pour some olive oil in a large pot. Add the chorizo and cook for about 2-3 minutes over medium heat. Add the potatoes, onion and garlic and cook until the onions begin to soften, about 5-6 minutes.

    Stir in the tomatoes and cook for about 2 minutes. Stir in the parsley, thyme, oregano, chili flakes, bay leaf, salt and pepper. Add the stock, and bring to a boil. Lower heat, cover and simmer for 15 minutes. Add scallops, shrimp, fish and squid. Bring to a boil then lower the heat, cover, and simmer gently, stirring occasionally, for about 5-7 minutes, until the seafood is cooked through.

    Ladle the seafood stew into bowls. Garnish with fresh chopped parsley and serve with crusty bread.

    Total Time: 45 minutes
    Yield: 6-8 servings
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    1. Kayla C says

      Made this last night..absolutely delicious! I didn’t used parsley but it still came out great. Changed up the seafood a bit: haddock, shrimp, scallops, mussels. Very spicy, just the way I like it! I recommend 1/2 tsp of red pepper flakes to those would sensitive pallets 🙂

    2. Janet says

      Absolutely LOVED this recipe. Made it last week for the family, and my siblings that do not particularly like seafood ate it all up. I’m making it again tomorrow!!!
      Thank you for such an awesome recipe

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