Spanish Seafood Stew with Rioja

This is a light but exceptionally flavorful stew due to spicy chorizo, smoked paprika, savory seafood and a beautiful Spanish Rioja wine, Viña Herminia Excelsus.

If you are not a seafood fan, replace it with boneless, skinless chicken thighs (cut into small pieces). Reduce the spicy kick but using half chorizo and half ground pork.

INGREDIENTS

  • 3 cups water
  • 2 seafood bouillon cubes (fish or shrimp flavor)
  • 1 28-ounce can crushed tomatoes
  • 1 half-cup Rioja wine
  • 1 pound red skin potatoes, chopped into small cubes
  • 1 pound Mexican or Spanish style chorizo sausage (not in casing)
  • 1 medium yellow onion, chopped
  • 1 half-teaspoon smoked paprika
  • 1 pound assorted shellfish (shrimps, scallops, mussels, clams) or chicken thighs
  • Handful fresh parsley, chopped
  • Good quality bread, sliced
  • 2 fat garlic cloves, cut in half
  • Extra virgin olive oil

DIRECTIONS

Assemble water, bouillon cubes, tomatoes, wine and potatoes in a large saucepan, cover and set over medium heat. If you are using chicken rather than seafood, add it to the stew now. Once it comes to a simmer, crack the lid and reduce heat to medium-low so that the stew is gently simmering. Stir occasionally.

At the same time, in a separate pan, cook the chorizo sausage and onions together over medium to medium-high heat until cooked (about 10 minutes). Once the sausage is cooked, use a slotted spoon to take the meat out, leaving much of the fat behind, and add it to the simmering stew. Stir smoked paprika into the stew and season with salt, if desired.

If you are using shellfish (rather than chicken), now is the time to add it. Stir the seafood into the simmering stew and bring back to a gentle simmer, cook 10-15 minutes.

Toast bread. When it is toasted to your liking, rub each piece with garlic clove, then drizzle with olive oil. Serve alongside the stew for dipping.