Spicy Seafood Stew with Chorizo Sausage

Spicy Seafood Stew with Chorizo Sausage // wishfulchef.comWith 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!

Spicy Seafood Stew with Chorizo Sausage // wishfulchef.com

Spicy Seafood Stew with Chorizo Sausage // wishfulchef.com

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

Spicy Seafood Stew with Chorizo Sausage // wishfulchef.com

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

Spicy Seafood Stew with Chorizo Sausage // wishfulchef.com

Add seafood and cook for a few minutes.

Spicy Seafood Stew with Chorizo Sausage // wishfulchef.com

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
    Spicy Seafood Stew with Chorizo Sausage // wishfulchef.com print recipe

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    12 Responses to “Spicy Seafood Stew with Chorizo Sausage”

    1. Anna @ hiddenponies December 3, 2011 at 5:23 pm #

      This looks seriously delicious – what gorgeous pictures!

    2. Jesica @ Pencil Kitchen December 3, 2011 at 6:31 pm #

      This has everything i love! Salmon, Prawns and Squid!!! and SPICY!

      • Barb December 3, 2011 at 7:26 pm #

        Glad you liked the combination. Thanks for stopping by, Jesica.

    3. amy@currylime.com December 4, 2011 at 9:55 am #

      I love the combination of seafood and sausage. Many thanks for the excellent recipe!!

      • Barb December 4, 2011 at 10:43 am #

        Thanks, Amy! The sausage adds a ton of flavor so not as much seasoning is needed

    4. Mary December 5, 2011 at 9:22 pm #

      This looks absolutely wonderful. Chorizo is completely unexpected in a seafood dish, but I bet it was delicious!

      • Barb December 5, 2011 at 10:51 pm #

        Thank you, Mary! It actually works surprisingly well and adds some depth to the dish.

    5. catering consultancy December 7, 2011 at 6:20 am #

      This is the first seafood stew that I have seen mixed with chorizo. Can’t wait to try this scrumptious dish.

      • Barb December 8, 2011 at 10:38 am #

        Thank you! The chorizo brings out this wonderful peppery flavor and think it goes well with seafood this time of year.

    6. Kayla C September 16, 2014 at 11:55 am #

      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 :)

      • Barb September 16, 2014 at 12:03 pm #

        Great, I’m so happy you loved it :) Ooh, I’ll have to try using haddock next time I make this… Thanks for your comment, Kayla!

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