Yield: 2–3 servings Total Time: 20–25 min
Gear: Wide shallow skillet with lid, spatula
Ingredients
- 3 Tbsp olive oil
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 1 tsp sweet smoked paprika (pimentón dulce)
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- ¼ tsp hot paprika (optional)
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- 120 ml dry white wine
- 200 g crushed tomatoes (or grated fresh tomatoes)
- 200 ml seafood stock or water
- 1 bay leaf
- 400–500 g large prawns/shrimp, shell-on (heads on if possible)
- 500 g mussels, scrubbed and debearded
- 200 g clams (optional)
- Salt and black pepper, to taste
- 2 Tbsp chopped fresh parsley
- Lemon wedges, for serving
Steps to Make It
Step 1: Heat olive oil over medium. Sauté onion 4–5 min until translucent. Add garlic and paprika; stir 30 sec until fragrant.
Step 2: Pour in white wine; simmer 1–2 min to reduce. Stir in tomatoes, stock, bay leaf, and a pinch of salt and pepper. Bring to a gentle simmer 5 min to slightly thicken.
Step 3: Add prawns, cover 2 min, then turn them. Add mussels (and clams), cover 3–4 min until all shells open and prawns are just cooked through.
Step 4: Discard any unopened shells; taste and adjust seasoning. Sprinkle parsley, squeeze lemon over the top, and serve immediately with crusty bread for dipping.
Cook Tips
- Seafood cooks fast—don’t overcook or the prawns turn mealy.
- Sweet smoked paprika brings classic Spanish flavor.
- For a thicker, silkier sauce, stir in a spoon of ground almonds or breadcrumbs in Step 2 (a Catalan-style touch).
Quick Reference
- Base: oil → onion → garlic + paprika.
- Sauce: wine reduce → tomatoes + stock + bay, 5 min.
- Seafood: prawns 2 min → add mussels/clams 3–4 min (open = done).
- Finish: season + parsley + lemon; serve with bread.
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