Name: One-Hour Spanish Shellfish Stew
Total time: 1 h
Cuisine: Spanish & PortugueseEurope
Ingredients: ½ cup panko bread crumbs; ¼ cup slivered almonds , chopped fine; 1 tablespoon extra-virgin olive oil; 3 tablespoons extra-virgin olive oil , divided; 8 ounces medium shrimp (31 to 40 per pound), peeled and deveined, shells reserved; 1½ cups dry white wine; 1 onion, chopped fine; 1 red bell pepper , stemmed, seeded, and chopped fine; 1 (28-ounce) can whole peeled tomatoes; 3 garlic cloves , minced; 1 teaspoon paprika; ¼ teaspoon saffron threads; ⅛ teaspoon red pepper flakes; 2 bay leaves; 2 tablespoons brandy (optional); 1½ pounds littleneck clams , scrubbed; 8 ounces mussels , scrubbed and debearded; 12 ounces large sea scallops , tendons removed; 1 tablespoon minced fresh parsley

One-Hour Spanish Shellfish Stew

By America's Test Kitchen

Published on February 15, 2022

Time

1 hour

Yield

Serves 4 to 6

Ingredients

Picada

½ cup panko bread crumbs ¼ cup slivered almonds, chopped fine1 tablespoon extra-virgin olive oil

Stew

3 tablespoons extra-virgin olive oil, divided8 ounces medium shrimp (31 to 40 per pound), peeled and deveined, shells reserved1½ cups dry white wine 1 onion, chopped fine 1 red bell pepper, stemmed, seeded, and chopped fine1 (28-ounce) can whole peeled tomatoes 3 garlic cloves, minced1 teaspoon paprika ¼ teaspoon saffron threads ⅛ teaspoon red pepper flakes 2 bay leaves 2 tablespoons brandy (optional)1½ pounds littleneck clams, scrubbed8 ounces mussels, scrubbed and debearded12 ounces large sea scallops, tendons removed1 tablespoon minced fresh parsley

Before You Begin

Use a Dutch oven that holds 6 quarts or more for this recipe. Serve with plenty of crusty bread for sopping up the luscious broth.

Instructions

for the picada

Toss panko and almonds with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes; set aside.

for the stew

Heat 1 tablespoon oil in large Dutch oven over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until spotty brown, 2 to 4 minutes. Off heat, stir in wine, scraping up any browned bits. Transfer to bowl, cover, and let steep until ready to use.

Heat remaining 2 tablespoons oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion and bell pepper and cook until softened and lightly browned, 5 to 7 minutes. While vegetables cook, drain tomatoes, reserving juice, and chop tomatoes. Stir garlic, paprika, saffron, pepper flakes, and bay leaves into Dutch oven and cook until fragrant, about 30 seconds. Stir in tomatoes and reserved juice and brandy, if using, scraping up any browned bits, and cook until slightly thickened, 5 to 7 minutes.

Strain wine mixture through fine-mesh strainer into Dutch oven, pressing on solids to extract as much liquid as possible, and return to simmer; discard solids.

Nestle clams into pot, cover, and cook for 4 minutes. Nestle mussels and scallops into pot, cover, and continue to simmer until most clams have opened, about 3 minutes. Arrange shrimp evenly over stew, cover, and continue to cook until shrimp are opaque throughout, scallops are firm and opaque in center, and clams and mussels have opened, about 2 minutes.

Off heat, discard bay leaves and any clams and mussels that refuse to open. Stir in picada and parsley and season with salt and pepper to taste. Serve in wide, shallow bowls.