La Llotja Recipe

1. Rinse mussels under cold water; discard any that are open and do not close when tapped. Scrub shells and remove beards. Pat dry. Keep refrigerated until ready to cook.

2. If frozen, thaw shrimp and pat dry. Season shrimp and fish pieces lightly with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

3. Sweat aromatics

Heat 3 tablespoons olive oil and the butter in a large wide sauté pan or heavy-bottomed pot over medium heat. Add the diced onion, shallot, sliced fennel and red pepper. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 1 minute more until fragrant.

4. Develop tomato base

Stir in the tomato paste and smoked paprika and cook 1 minute. Add the chopped tomatoes and simmer, breaking them down with the back of a spoon, for 6–8 minutes until they begin to thicken.

5. Deglaze

Pour in the white wine and turn heat to medium-high. Scrape any browned bits from the bottom of the pan and simmer 2–3 minutes to reduce slightly and burn off most alcohol.

6. Add stock and seasonings

Pour in the fish stock, add the saffron threads (if using) and bay leaf. Bring to a gentle simmer, then reduce heat to medium-low and let the broth cook, uncovered, for 10 minutes to marry flavors. Taste and adjust salt and pepper (use remaining 1.5 tsp salt and 3/4 tsp pepper across the whole pot as needed).

7. Add firm fish and squid

Add the white fish pieces and squid rings to the simmering broth. Cook for 3–4 minutes until the fish is just opaque and squid is tender but not rubbery.

8. Add shrimp and mussels

Gently add the shrimp and mussels to the pot. Cover with a tight-fitting lid and increase heat to medium-high. Steam for 4–6 minutes, shaking the pan gently once or twice, until mussels have opened and shrimp are pink and cooked through. Discard any mussels that remain closed.

9. Once cooked, remove the pot from heat. Stir in the lemon juice, chopped parsley and reserved fennel fronds, and drizzle the remaining 2 tablespoons olive oil over the stew. Taste and adjust seasoning with salt and pepper as needed.

10. Spoon the seafood and broth into shallow bowls or onto a large family platter. Sprinkle with the chopped parsley and fennel-frond mixture, drizzle a little extra-virgin olive oil over each serving, and add lemon wedges on the side.

11. Serve immediately with thick slices of crusty bread for dipping into the rich broth. For a heartier meal, serve over steamed rice or with roasted baby potatoes.