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 ounces baby octopus cleaned, quartered; 1 lemon juiced; 2 tablespoons extra-virgin olive oil; 1 onion large, finely chopped; 3 cloves garlic thinly sliced; 1 teaspoon hot smoked paprika; 2 vine ripened tomatoes seeded and finely chopped; 1 tablespoon brandy; 4 cups fish stock; 1 teaspoon saffron threads; 10 ounces white fish fillets firm, cubed; 12 mussels scrubbed and debearded; 12 medium shrimp peeled, deveined and coarsely chopped; chopped parsley to serve

Servings: persons

12 ounces baby octopus cleaned, quartered
1 lemon juiced
2 tablespoons extra-virgin olive oil
1 onion large, finely chopped
3 cloves garlic thinly sliced
1 teaspoon hot smoked paprika
2 vine ripened tomatoes seeded and finely chopped
1 tablespoon brandy
4 cups fish stock
1 teaspoon saffron threads
10 ounces white fish fillets firm, cubed
12 mussels scrubbed and debearded
12 medium shrimp peeled, deveined and coarsely chopped
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.

351

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 ounces baby octopus cleaned, quartered, 1 lemon juiced, 2 tablespoons extra-virgin olive oil, 1 onion large, 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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