This sheet pan seafood and chorizo stew brings together assorted shellfish and smoky chorizo sausage and potatoes in a light broth infused with saffron and citrus. It comes together in less than an hour and, curiously, comes together in a roasting pan rather than a stockpot. Not only does it require just a single dish but it’s impressive as heck, making it perfect for everything from a dinner party to a quiet Tuesday night.–Angie Zoobkoff
Seafood and Chorizo Stew
- 7 ounces Spanish chorizo, sliced into 3/4-inch (2-cm) pieces
- 14 ounces new potatoes, cut into 1/4-inch (6-mm) slices
- Splash of olive oil
- 1 2/3 cups seafood or chicken stock
- 4 tablespoons unsalted butter
- 1/2 teaspoon saffron strands, chopped
- 2 garlic cloves, crushed
- 1 1/4 pounds live mussels, rinsed and scrubbed
- 7 ounces raw king or large shrimp
- 1 1/4 pounds clams, rinsed and scrubbed
- 1/2 cup dry white wine (120 ml)
- Sea salt and freshly ground black pepper
- Finely grated zest of 1/2 lemon (about 1 teaspoon)
- Handful of chopped flat leaf parsley (about 20 g)
- Crusty bread (optional), for serving
Prep the oven
- Preheat the oven to 450ºF (230°C).
Roast the chorizo and potatoes
- In a large roasting pan or sheet pan, toss the chorizo and potatoes with the olive oil and roast, tossing once or twice, until sizzling and the potatoes are tender and browned, 17 to 20 minutes.
Roast the seafood
- Add the stock, butter, saffron, garlic, mussels, shrimp, clams and wine to the pan, season with salt and pepper and give it a little shake so everything lies in an even single layer. Cover tightly with foil and roast until the shrimp are pink and the mussels and clams have opened, 12 to 15 minutes. Discard any unopened mussels or clams.
Garnish and serve
- Sprinkle with lemon zest and parsley and plenty of crusty bread on the side for dipping.
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Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
I am always looking for simple yet impressive meals to serve to friends. This one-dish seafood and chorizo stew certainly qualifies as it’s simple to prepare, quick to cook, easy to clean up, and delicious. The prep can be easily done in ahead of time and completed through step two a tad in advance, then finished off just before serving. I served this an arugula salad and crusty bread. The slight spiciness of the chorizo complements the sweetness of the clams and the brininess of the mussels. Often, saffron can overwhelm a dish, but in this stew, it’s just the right amount. The next time I make this, I’ll add some toasted pine nuts and a couple of shaves of garlic to the final sprinkle of parsley and lemon zest.
This seafood stew was a perfect dinner to eat by the fire after a long day at work. It was easy to prepare and absolutely delicious—smoky, a little spicy due to the chorizo, and perfect with some warm bread. The only thing I might add to the recipe was a little more broth.