Spanish Seafood and Chorizo One-Pan Bake
This Spanish-inspired one-pan meal brings together the rich flavors of seafood, chorizo, and seasonal vegetables. Ideal for advanced home cooks, the recipe is a perfect autumn dish, blending traditional Spanish ingredients with an effortless cooking style.
Ingredients
- 2 tablespoons olive oil
- 200 g Spanish chorizo, sliced
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 400 g ripe tomatoes, chopped
- 1 teaspoon smoked paprika
- 200 ml fish stock
- 200 g cod fillets, cut into chunks
- 200 g raw shrimp, peeled and deveined
- 200 g mussels, cleaned and debearded
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons warm water
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 lemon, cut into wedges
Method
- Preheat your oven to 200°C (390°F).
- In a large oven-safe pan, heat the olive oil over medium heat. Add the chorizo slices and cook until they start to release their oils, around 3 minutes.
- Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and red bell pepper, cooking for another 3 minutes.
- Add the chopped tomatoes and smoked paprika, cooking until the tomatoes begin to break down, roughly 10 minutes.
- Pour in the fish stock and bring to a simmer. Arrange the cod chunks, shrimp, and mussels over the vegetable and chorizo mixture.
- Drizzle the saffron water over the seafood, then season with flaky sea salt and freshly ground black pepper.
- Transfer the pan to the preheated oven and bake for 20 minutes, or until the seafood is cooked through and the mussels have opened.
- Remove from the oven, sprinkle with chopped parsley, and serve with lemon wedges on the side.