Alcudia
Embark on a culinary journey to coastal Spain with **Alcudia**, a vibrant seafood stew that’s as comforting as it is flavorful. Packed with succulent mussels, tender shrimp, and hearty potatoes, this dish is simmered in a fragrant broth infused with saffron, paprika, and dry white wine, creating layers of rich, aromatic flavor. Fresh vegetables like ripe tomatoes, red bell peppers, and onion form the base, while chopped parsley and a squeeze of lemon add a bright, zesty finish. Perfect for a Mediterranean-inspired dinner, this one-pot wonder requires just an hour of your time and delivers a satisfying, restaurant-quality meal for four. Whether you're a seafood lover or simply seeking a warming, elegant dish, the vibrant colors and bold flavors of Alcudia are sure to impress.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 whole yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 whole red bell pepper, diced
- 3 whole ripe tomatoes, finely diced
- 1 teaspoon paprika
- 0.25 teaspoons saffron threads
- 0.5 cups dry white wine
- 3 cups fish stock
- 2 whole small potatoes, peeled and chopped
- 1 pound fresh mussels, cleaned
- 0.5 pounds raw shrimp, peeled and deveined
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 pieces lemon wedges, for serving
Instructions
Heat the olive oil in a large, deep skillet or shallow pot over medium heat.
Add the onion and garlic to the skillet and sauté until softened and fragrant, about 3-4 minutes.
Stir in the diced red bell pepper and cook for another 3 minutes.
Add the chopped tomatoes, paprika, and saffron to the skillet, and cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a sauce.
Pour the white wine into the skillet, stirring to deglaze the pan. Allow the wine to reduce slightly, about 2-3 minutes.
Stir in the fish stock, and season the mixture with salt and black pepper. Bring to a gentle boil.
Add the chopped potatoes to the skillet, reduce the heat to medium-low, and cover. Let the potatoes simmer for 15-20 minutes, or until they are tender.
Add the mussels to the skillet, cover again, and cook for 5 minutes, or until the mussels open. Discard any that do not open.
Add the shrimp to the skillet, cover, and cook for another 3-4 minutes, or until the shrimp turn pink and are fully cooked.
Sprinkle the dish with freshly chopped parsley, and adjust seasoning with additional salt and pepper, if needed.
Serve the Alcudia hot, garnished with lemon wedges on the side for squeezing over the dish.
Nutrition Facts
Calories |
1574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 74% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 745 mg | 248% | |
| Sodium | 5365 mg | 233% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 27.9 g | ||
| Protein | 141.8 g | 284% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 571 mg | 44% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5151 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
