Traditional Spanish Seafood Soup
A vibrant Spanish seafood soup featuring a rich tomato base, fresh shrimp, squid, mussels, and clams, delivering deep coastal flavors in just 20 minutes.
Often hailed as an affordable version of Buddha Jumps Over the Wall, this Spanish seafood soup packs incredible freshness and rich Mediterranean flavors into every single bowl. With a rich tomato and smoked paprika broth paired with sweet seafood, it offers an exquisite yet remarkably simple dining experience.
Ingredients
- 300 g black tiger shrimp
- 300 g squid
- 200 g green mussels
- 300 g clams
- 400 g crushed tomatoes
- 0.5 red bell pepper
- 0.5 yellow bell pepper
- 0.5 onion
- 3 cloves garlic
- 80 g white wine
- 1 tbsp tomato paste
- 200 g clam cooking broth
- 1 pinch saffron
- to taste olive oil
- to taste black pepper
- to taste salt
- 1 large spoonful smoked sweet paprika
- optional chopped parsley
Instructions
- 1Blanch clams and mussels
Add clams and green mussels into a pot of boiling water, cover and simmer for 2-3 minutes. Remove the green mussels immediately as they open to avoid overcooking, followed by the clams.
Tip: Green mussels overcook very easily, so take them out right as the shells open. - 2Clean and peel the shrimp
Peel the black tiger shrimp, remove the meat, and thoroughly clean away the shrimp line to prepare them for the soup.
Tip: Removing the shrimp line ensures a clean flavor and better texture. - 3Cut the squid
Peel the outer skin of the squid to effectively remove any fishy smell, then cut it into neat sections on the cutting board for later use.
Tip: Peeling the outer skin is a great trick to eliminate fishy odors. - 4Dice the bell peppers
Take half a red bell pepper and half a yellow bell pepper, and dice them uniformly on a wooden cutting board.
Tip: Cut into uniform small cubes for even cooking and a colorful presentation. - 5Stir-fry shrimp heads
Heat the pot over medium heat with an appropriate amount of olive oil. Add the shrimp heads and stir-fry until rich shrimp oil comes out, then remove them.
Tip: Stir-frying the shrimp heads creates a deeply flavorful oil base for the soup. - 6Sauté aromatics and spices
Using the remaining oil, stir-fry the minced onion and garlic until fragrant. Pour in the diced bell peppers, season with sufficient black pepper and salt, and add a large spoonful of smoked sweet paprika.
Tip: Cook the onions and garlic until translucent and fragrant before adding the spices.
