Shrimp Stew: The Saffron-Kissed Spanish Recipe
This Creamy Shrimp Stew is built on Spanish chorizo, smoked paprika, and saffron. Make this incredibly fast Seafood Stew with Shrimp in just 40 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafood-portal.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Slotted spoon
- Measuring spoon
- Measuring cup
- Wooden spoon
- Mixing bowl
- Stove
- Spoon
Ingredients
- 2 Tbsp Olive Oil (Extra Virgin)
- 4 oz Spanish Chorizo (cured or semi-cured), diced (casing removed)
- 1 medium Yellow Onion, finely diced
- 1 large Red Bell Pepper, diced
- 4 cloves Garlic, minced
- 1 Tbsp Smoked Paprika (Pimentón), sweet
- 1 tsp Dried Oregano
- ½ cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
- Generous pinch Saffron threads (approx. 10 threads), infused in 2 Tbsp hot water
- 5 oz Crushed Tomatoes (canned)
- 3 cups Shrimp or Fish Stock (low sodium)
- 2 large Bay Leaves
- 5 lbs Large Shrimp (16/20 count), peeled & deveined
- ½ cup Heavy Cream (Double Cream)
- Kosher Salt and Freshly Ground Black Pepper, To taste
- 2 Tbsp Fresh Parsley, chopped (for garnish)
- 4 Lemon wedges (for serving)
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