Mariscada (Galician Seafood Stew) Recipe

• 2 lbs lobster, cleaned and cut into pieces
• 1 lb large prawns, peeled and deveined
• 1 lb mussels, scrubbed and debearded
• 1 lb clams, scrubbed
• 1 lb monkfish fillet, cut into chunks
• 1/2 cup extra virgin olive oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 large ripe tomato, peeled, seeded, and diced
• 1/2 cup dry white wine (Albariño preferred)
• 1/2 cup fish stock
• 1/2 tsp sweet Spanish paprika
• 1/4 tsp smoked paprika
• 1/4 tsp saffron threads, steeped in 2 tbsp warm water
• 1 bay leaf
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 1 lemon, cut into wedges
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Mariscada Instructions

1. Scrub the mussels and clams thoroughly under cold running water, discarding any with broken shells or that remain open when tapped. Remove beards from mussels.
2. Peel and devein the prawns, reserving shells for extra flavor if desired. Clean and cut the lobster into large pieces, keeping claws, tail, and body sections intact.
3. Cut the monkfish fillet into 2-inch chunks and pat dry with paper towels.
4. In a large, wide pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5 minutes until translucent.
5. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
6. Stir in the diced tomato and cook for 3-4 minutes until softened and most of the liquid has evaporated.
7. Sprinkle in the sweet Spanish paprika and smoked paprika, stirring well to combine.
8. Pour in the dry white wine and let it simmer for 2 minutes to reduce slightly.
9. Add the fish stock, bay leaf, and saffron threads with their soaking water. Season lightly with salt and pepper.
10. Bring the broth to a gentle simmer and cook for 5 minutes to allow flavors to meld.
11. Add the lobster pieces to the simmering broth and cook for 5 minutes, turning occasionally.
12. Add the monkfish chunks and cook for 3 minutes.
13. Add the clams and mussels, cover the pot, and cook for 3-4 minutes until the shells open. Discard any that do not open.
14. Add the prawns and cook uncovered for 2-3 minutes, just until they turn pink and opaque.
15. Gently stir all the seafood together in the broth, making sure everything is well coated and heated through.
16. Taste the broth and adjust seasoning with additional salt and pepper if needed.
17. Sprinkle the chopped parsley over the seafood and give a final gentle stir.
18. Transfer the mariscada to a large serving platter or serve directly from the pot, garnished with lemon wedges around the edge.