This Spanish Seafood Pasta Soup, known as Sopa de Fideos Marineros, is what Spanish Mediterranean food is all about. We´re talking a ton of delicious flavors, easy to make and all done in about 30 minutes. Serve this soup next to a crunchy baguette and a bottle of Spanish white wine for a complete and nutritious meal.

Serves 4

spainonafork.com

INGREDIENTS
2 tbsp extra virgin olive oil
1 small onion
5 cloves garlic
2 carrots
1/2 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
2 tomatoes
5 cups fish broth
1/4 tsp saffron threads
1 cup Spanish fideos (small cut spaghetti) 5 oz
2 cod fillets 8 oz each
1/2 lbs raw medium sized shrimp (peeled & deveined)
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

In the meantime, finely chop the onion, roughly chop the garlic and cut the carrots (peeled) into small bite-sized pieces

Add the cut ingredients into the stock pot with the hot oil, mix continuously, after 3 to 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, quickly mix together, then add in the tomatoes finely grated and season with sea salt & black pepper, mix together and then simmer without mixing

Once the grated tomato has slightly thickened, about 4 minutes, add in the broth and saffron, turn it up to a high heat and give it a gentle mix

While the broth is heating, add the cod fillets over paper towels and pat dry, then season with salt & pepper and cut into bite-sized pieces, also add the shrimp over paper towels and pat dry, then season with salt & pepper

Once the broth comes to a boil, add in the fideos (pasta), mix every 1 to 2 minutes

About 2 minutes before the pasta is cooked al dente, add in the cod and shrimp, mix together, then place a lid on the pan and lower to a low-medium heat, simmer for 2 to 4 minutes or until the seafood is cooked through, then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley

The rhyme rings true: Sue Li’s Lemony Shrimp and Bean Stew recipe is quick to make and a delight to eat. In a velvety mix of white beans simmered with browned leeks and plump, tender shrimp, she pairs smoked paprika with lemon juice for a bright and earthy edge. She says it serves four but, let’s be real, that’s just a suggestion.

Serves 2-4

New York Times

INGREDIENTS
1 tsp. fresh lemon zest, plus 2 Tbs juice
1 tsp. sweet paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 Tbs. unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and green parts sliced crosswise 1/2 inch thick
1 (15 oz) can cannellini beans, rinsed
2 cups chicken broth
2 Tbs. finely chopped fresh parsley
Toasted bread for serving

INSTRUCTIONS
Combine lemon zest, paprika, garlic, 3/4 tsp. salt and 3/4 tsp. pepper in a medium bowl. Add shrimp and toss to coat.

In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.

Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley, and lemon juice, and season with salt and pepper. Serve with toasted bread.

Shrimp Stew is made with traditional Greek ingredients Ouzo and Feta.

Serves 3-4

gustotv.com/recipes

INGREDIENTS
4 tablespoons (60 ml) olive oil
1 red onion, finely chopped
2 garlic cloves, minced
14 large shrimp, peeled and deveined
½ teaspoon (2.5 ml) dried oregano
½ teaspoon (2.5 ml) salt
¼ teaspoon (1 ml) pepper
½ cup (2.5 ml) ouzo
1 ½ cups (360 ml) chopped tomatoes
4 ounces (114 g) feta cheese, cut into cubes, portion reserved for garnish
1 tablespoon (15 ml) minced parsley, for garnish
Rustic bread to serve

INSTRUCTIONS
Heat olive oil in skillet.

Add red onion and garlic and fry until soft.

Add shrimp, oregano, salt and pepper, and cook 1 minute.

Deglaze with the ouzo (Note: pan will flame up so be careful).

Cover pan with lid to put out flame.

Add tomatoes to the skillet and simmer until reduced.

Add feta.

Remove from heat and stir.

Top with minced parsley and reserved feta.

Serve hot with slices of rustic bread

Cajun Shrimp and Sausage Pasta is a spice lover’s dream! Plump, Cajun-seasoned shrimp are seared and tossed with Andouille sausage and fettuccine in a simple sauce and topped with green onion. Perfect for weeknights, Mardi Gras celebrations, and anytime in between!

Serves 6

sipandfeast.com

INGREDIENTS
1 pound fettuccine or linguine, spaghetti, etc
2 pounds shrimp cleaned and deveined
2 tablespoons Cajun spice seasoning divided, plus more to taste
½ teaspoon baking soda
12 ounces Andouille sausage thin sliced
3 tablespoons olive oil
2 large bell peppers diced
1 medium onion diced
3 ribs celery diced
2 cups low sodium chicken stock
1 ½ tablespoons Worcestershire sauce
¾ cup heavy cream
5 green onions sliced
2 cups reserved pasta water will most likely not need it all

INSTRUCTIONS
Bring a large pot of salted water (2 tablespoons kosher salt) to boil. In a bowl mix shrimp with baking soda and 1 tablespoon of Cajun seasoning and wait 10 minutes before cooking.

Heat your largest pan to medium heat and sear the shrimp in olive oil until cooked through (about 3-4 minutes). Place the shrimp on a plate and tent with foil.

Add the Andouille sausage to the same pan and cook for a couple of minutes per side or until some color develops. Remove the sausage with a slotted spoon and place it on the same plate as the shrimp and keep tented with foil.

Add the onions, peppers, and celery to the pan and saute for about 10-12 minutes or until they take on some color and soften considerably. If needed, add a touch more olive oil for the saute process. At this time begin boiling the pasta to 2-3 minutes less than al dente.

Once the peppers are soft add in the chicken stock and Worcestershire sauce and bring to a simmer. With a wooden spoon scrape up all of the brown bits from the pan.

Add the cream and bring to a simmer. Once the sauce starts to thicken (about 2-3 minutes) add the pasta and continue to simmer while stirring frequently. Add some of the reserved pasta water to keep everything moist while the pasta cooks.

Add the sausage and shrimp about 1 minute before the pasta reaches al dente then turn off the heat. Add the green onions and taste test. Add more of the Cajun seasoning to taste. Note: It’s best to wait to add more of the seasoning due to the spicy nature of the Andouille.

If the pasta dries out before serving just add a bit of reserved pasta water to thin it out.

Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 “New York”

Serves 6

patijinich.com

INGREDIENTS
For enchiladas:
1 1/2 pounds medium shrimp
5 sprigs fresh parsley
2 garlic cloves peeled
3 to 4 bay leaves
1 teaspoon kosher or sea salt divided, or to taste
1 1/2 pounds ripe tomatoes
1 to 2 serrano or jalapeño chiles to taste
4 scallions trimmed and coarsely chopped
1/2 teaspoon grated nutmeg
3 tablespoons canola or safflower oil divided
1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
12 Corn tortillas
2 tablespoons unsalted butter

For garnish:
4 scallions trimmed and light green and white parts thinly sliced
1 ripe avocado halved, pitted, meat scooped out and sliced
2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

INSTRUCTIONS
Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.

In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.

Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.

Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).

Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.

Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.

To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.

Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.

Chicken, Sausage, and Shrimp Gumbo is a Cajun-style stew that’s loaded with a variety of flavors and textures. A dark roux forms the foundation to which onion, celery, and green bell pepper are added along with chicken, andouille sausage, and shrimp. Served over rice and topped with green onion and a sprinkle of filé powder, this gumbo is sure to be a favorite in your home!

Serves 6

sipandfeast.com

INGREDIENTS
11 tablespoons vegetable oil divided
11 tablespoons flour
1 medium onion diced
2 ribs celery diced
1 large green pepper diced
3 cloves garlic minced
1 pound boneless skinless chicken thighs
¾ pound large shrimp deveined and shells/tails removed
¾ pound Andouille sausage sliced
5 cups low sodium chicken stock plus more if too thick
¼ cup flat leaf parsley minced
2 large bay leaves
1 teaspoon filé powder for serving, optional
1 tablespoon Cajun seasoning divided, plus more to taste
salt and pepper to taste
5 green onions sliced

INSTRUCTIONS
Heat a large Dutch oven or heavy pot to a touch less than medium. Add 9 tablespoons of vegetable oil. Slowly whisk the flour into the oil and cook, stirring frequently, until the roux reaches a dark brown color (about 40-45 minutes). Make sure to watch the roux the whole time and stir frequently to avoid burning.

Meanwhile, heat a large pan to medium heat. Pat the chicken thighs dry then season with a ½ tablespoon of Cajun seasoning on all sides.

Add the remaining 2 tablespoons of vegetable oil to the pan and add the chicken thighs. Sear for 4-5 minutes per side or until well browned. Remove the thighs to a cutting board and when cool enough to handle chop into bite-size pieces.

Add the Andouille sausage to the same pan and sear until browned (about 4-5 minutes total) then set aside on a plate. Add the low-sodium chicken stock to the pan and with a wooden spoon scrape up all of the brown bits. Turn the heat down to low.

Once the roux is dark brown, add the onions, pepper, and celery and cook in the roux until soft (about 7-10 minutes). Add the garlic and cook for another 2-3 minutes or until fragrant.

Add the chopped chicken, Andouille sausage, chicken stock, bay leaves, and remaining Cajun seasoning to the pot and bring to a boil. Scrape up any brown bits with a wooden spoon. Once boiling turn the heat down and simmer uncovered for 45 minutes.

After 45 minutes stir in the shrimp along with the parsley. Cook for 3-4 minutes or until the shrimp are fully cooked then remove the pot from the heat.

Taste test and adjust salt and pepper and Cajun seasoning to taste if required. Serve the gumbo with white rice, a sprinkle of green onion and parsley, and filé powder.

This Classic Spanish Fish Soup, known as Sopa de Pescado, is one of the most popular dishes you will find up and down the Spanish Mediterranean coast. Loaded with Authentic Spanish flavors, easy to make and done in about 30 minutes

Serves 4

spainonafork.com

INGREDIENTS
3 tbsp extra virgin olive oil
1 small onion
4 cloves garlic
1 carrot
1 celery stick
1 tsp sweet smoked Spanish paprika
1/2 tsp dried thyme
4 cups fish broth
1/4 tsp saffron threads
1/2 cup fideos (small cut spaghetti)
2 cod fillets 7 oz each
12 raw jumbo shrimp peeled & deveined
2 bay leafs
1 lemon
pinch sea salt
dash black pepper
fresh parsley

INSTRUCTIONS
Heat a large fry pan or stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, thinly slice the celery and roughly chop the carrot (peeled)

Add the cut vegetables into the hot pan, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika, thyme and season with sea salt & black pepper, quickly mix together, then add in the broth, saffron and bay leaves, raise to a high heat

Once the broth comes to a boil add in the fideos, mix together and continue to cook on a high heat

Meanwhile, pat the cod fillets dry with paper towels, season with sea salt & black pepper and cut each fillet into small bite-sized pieces, pat the shrimp dry with paper towels as well and season with sea salt & black pepper

After cooking the fideos for 5 minutes, 2 minutes shy of being cooked al dente, add in the cod and shrimp, place a lid on the pan and lower to a low-medium heat, simmer for 2 to 3 minutes or until the seafood is fully cooked through, then remove from the heat

Transfer into shallow bowls, squeeze in a kiss of fresh lemon juice over the soup and garnish with parsley

The Prawn Curry with Darkened Cinnamon recipe calls for cinnamon sticks that are broken in pieces and toasted. Then grind them up to look like pepper.

Serves 4

splendidtable.com

INGREDIENTS
3 sticks cinnamon
2 teaspoons Madras Curry Powder
6 medium cloves garlic, finely chopped
3 slices fresh ginger (each about the size of a quarter), finely chopped
1 pound large shrimp (21 to 25 per pound), peeled and deveined, but tails left on
2 tablespoons coconut or canola oil
1 teaspoon black or yellow mustard seeds
1 can (14 ounces) unsweetened coconut milk
¼ cup coarsely chopped fresh curry (or cilantro) leaves
2 teaspoons black peppercorns, coarsely cracked
1 teaspoon coarse sea salt

INSTRUCTIONS
Preheat a small skillet over medium-high heat. Once the pan is hot (holding your palm close to the base, you should feel the heat within 5 seconds), break up the cinnamon sticks into smaller pieces (for an even toast) and throw them in the skillet. Toast, stirring the pieces constantly, or shaking the skillet very often, until they darken further and smell incredibly fragrant, 1 to 2 minutes. Transfer them to a spice grinder (or clean coffee grinder), and allow the pieces to cool, about 5 minutes. Pulverize the cinnamon to the texture of finely ground black pepper.

Combine the cinnamon, curry powder, garlic, and ginger in a large bowl; add the shrimp and toss to coat. Refrigerate, covered, for at least 30 minutes or as long as overnight.

Heat the oil in a large skillet over medium-high heat. Once the oil appears to shimmer, add the mustard seeds, cover, and cook until the seeds have stopped popping, about 30 seconds. Immediately add the shrimp in a single layer, and sear them for about 30 seconds on each side.

Shake the coconut milk well and pour it in. Add the curry leaves, peppercorns, and salt. Bring the curry to a boil and continue to cook until the shrimp curl and turn salmon in color, 3 to 5 minutes. Using a slotted spoon, transfer the shrimp to a serving platter. Keep warm.

Continue to cook the sauce, uncovered, stirring occasionally, until it has thickened, 2 to 4 minutes. Spoon the sauce over the shrimp and serve.

Shrimp Oreganata is an Italian-American dish consisting of shrimp topped with moistened breadcrumbs, white wine, lemon juice, parsley, and butter. This classic dish is wonderful to serve with pasta or crusty bread to mop up the sauce.

Serves 4

sipandfeast.com

INGREDIENTS
1.5 pound colossal shrimp cleaned, shells removed, and deveined – size U12-15
salt and pepper to taste
3 tablespoons extra virgin olive oil
¾ cup low sodium chicken stock
¼ cup dry white wine
1 large lemon cut into wedges
6 tablespoons unsalted butter cubed

For the seasoned breadcrumbs
⅓ cup breadcrumbs
3 tablespoons extra virgin olive oil
1 tablespoon lemon juice
6 cloves garlic minced
2 tablespoons Parmigiano Reggiano grated
2 tablespoons flat-leaf Italian parsley minced
2 teaspoons dried oregano
½ teaspoon crushed red pepper
½ teaspoon kosher salt

INSTRUCTIONS
For the seasoned breadcrumbs:
In a large pan saute the garlic in the extra virgin olive oil over medium-low heat for 2 minutes or until fragrant. Add all of the remaining breadcrumb ingredients and mix well. Turn off the heat and set aside.

For the shrimp:
Preheat oven to 425f. Set a rack in the middle and the other rack near the top of the oven.

Pat the shrimp very dry then season with salt and pepper to taste.

In an oven safe baking dish or large pan arrange shrimp with tails pointing up. Distribute the breadcrumbs on top of the shrimp.

Pour the wine and chicken stock around the shrimp. Sprinkle the cubed butter all over the shrimp and into the sauce. Drizzle 1-3 tablespoons of extra virgin olive oil all over the breadcrumbs.

Bake for 10 minutes or until the shrimp are cooked through.

After ten minutes, move the baking dish to the top rack and broil for 1-2 more minutes or until nice and brown. Remove shrimp from the oven and plate with lemon wedges. Spoon the sauce onto plates and serve with crusty bread to mop up all of the butter sauce.

Spanish Beans with Fish is a bean and seafood stew is packed with flavors, easy to make and promises to impress even the toughest critics.

Serves 4

spainonafork.com

INGREDIENTS
1/4 cup extra virgin olive oil
1 small onion
6 cloves garlic
1 carrot
1 green bell pepper
2 tomatoes
1 tsp sweet smoked Spanish paprika
1 tsp dried thyme
15.5 oz can white beans
15.5 oz can kidney beans
3 cups fish broth
2 bay leaves
2 cod fillets 7 oz  each
15 raw jumbo shrimp (peeled & deveined)
2 tbsp chopped fresh parsley
1/4 tsp saffron threads
pinch sea salt
dash black pepper

INSTRUCTIONS
Heat a stock pot with a medium heat and add in the olive oil

Meanwhile, finely chop the onion, roughly chop the garlic, finely chop the carrot and roughly chop the green bell pepper

Add the cut vegetables into the stock pot, mix with the olive oil, after 4 minutes and the vegetables are lightly sauteed, add in the paprika and thyme, give it a quick mix, then add in the 2 tomatoes finely grated, mix together and simmer

Meanwhile, drain the cans of beans into a colander and rinse under cold water, reserve 1/4 cup (45 grams) of the beans and set aside

After 3 to 4 minutes and the grated tomato has thickened, add in the drained beans and season with sea salt & black pepper, gently mix together, then add in the broth and the bay leaves, raise to a high heat, once it comes to a boil place a lid on the stock pot and lower to a low medium heat

While the stew is simmering, pat the cod fillets dry with paper towels, then season with sea salt & black pepper and cut each fillet into bite-sized pieces, also pat the shrimp dry, season with sea salt & black pepper and cut each shrimp in half

After simmering the beans for 10 minutes remove the lid, add the seafood into the pan, give it a mix and place the lid back on the stock pot

Meanwhile, add the reserved beans into a mortar, along with the saffron, parsley and a pinch of sea salt, using a pestle pound down on until you form a paste like texture

Once the seafood is cooked through, about 3 to 4 minutes, remove the lid and add in the bean mixture, give it one final mix and then remove from the heat

Transfer into shallow bowls and garnish with fresh parsley