Spanish Seafood Soup Recipe

Name: Spanish Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 oz cleaned baby octopus, quartered; 1 None lemon, juiced; 2 tbsp extra virgin olive oil; 1 large onion, finely chopped; 3 cloves garlic, thinly sliced; 1 tsp hot smoked paprika; 2 None vine-ripened tomatoes, seeded and finely chopped; 1 tbsp brandy; 4 cups fish stock; 1 tsp saffron threads; 10 oz firm white fish fillets, cubed; 12 None mussels, scrubbed and debearded; 12 None medium shrimp, peeled, deveined and coarsely chopped; None None Chopped parsley, to serve

Servings: persons

12 oz cleaned baby octopus, quartered
1 None lemon, juiced
2 tbsp extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, thinly sliced
1 tsp hot smoked paprika
2 None vine-ripened tomatoes, seeded and finely chopped
1 tbsp brandy
4 cups fish stock
1 tsp saffron threads
10 oz firm white fish fillets, cubed
12 None mussels, scrubbed and debearded
12 None medium shrimp, peeled, deveined and coarsely chopped
None None Chopped parsley, to serve

1
Mix octopus and lemon juice in a bowl. Cover and let stand to tenderize.
2
Meanwhile, heat oil in a large saucepan on medium heat. Saute onion and garlic 3-4 mins, until softened. Add paprika and cook, stirring, 1 min, until fragrant. Add tomatoes and cook, stirring, 3-4 mins, until tender. Add brandy and simmer, stirring, for 1 min more.
3
Pour stock and 2 cups water with saffron into saucepan. Bring to a boil on high heat. Reduce heat to low and simmer, uncovered, 20 mins.
4
Mix in drained octopus, fish, mussels and shrimp. Simmer, covered, for 4-5 mins (seafood is cooked when mussels open and fish becomes flaky in texture). Season to taste. Serve with chopped parsley.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 12 oz cleaned baby octopus, quartered, 1 None lemon, juiced, 2 tbsp extra virgin olive oil, 1 large onion, finely chopped, and more.

Yes, Spanish Seafood Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Seafood Soup

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