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Seafood Stew - Zarzuela de Mariscos     
by The Chef

Zarzuela de Mariscos               Serves: 6  

Notes: Zarzuela de Mariscos is this insane, over-the-top amazing shellfish stew. It may well be the best seafood stew on planet earth. I’m quite serious. It pushes all the right comfort and joy buttons.
Heat fish broth in a large pot and keep warm.

In a large paella pan or skillet, heat 6 Tbsp. olive oil. Add onion, peppers and garlic and sauté until wilted. Add tomatoes. Continue to cook for a few minutes until liquid has evaporated. Add paprika and saffron and continue to sauté while stirring.

Add rice and stir the rice with the sofrito (sautéed vegetables). Add 5 cups of broth and bring to a boil. Lower the heat to medium-low, add the diced fish and seafood mix. Stir to evenly distribute seafood. Simmer for 8-10 minutes uncovered. Add bay scallops, stir and place the shell-on shrimp, the mussels, and clams on top. Cover with aluminum foil and let the rice cook gently on low for 10-12 minutes.*

Garnish the Paella with peas, asparagus spears and red pimentos; cover with foil to keep warm until ready to serve.

*USDA recommends cooking fish and shellfish to a minimum internal temperature of 145°F.


1 Lb Skin-On Grouper Fillet, thawed and cut in 1” pieces.
1 Lb Blue Mussels, thawed.
1 Lb Fully Cooked Hard Sell Clams.
1 Lb Raw Jumbo Shrimp, thawed
1 Lb Bay Scallops, thawed
6–7 Cups Fish Broth, Clam Juice, or Chicken Stock
5 Cups Short Grain Rice
5 Cloves Garlic, minced
1/2 Cup Olive Oil
2 tsp Saffron Threads
2 tsp Spanish Paprika
1 Large Onion, finely chopped
1 Red Bell Pepper, finely chopped
1 Green Bell Pepper, finely chopped
1 Large Tomato, chopped
3/4 Lb Green Peas
10-12 Spears Fresh Steamed Asparagus Spears, for garnish
1 Can Pimento Peppers, for garnish

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