Spanish Seafood Stew
This Spanish Seafood Stew post was developed to compliment the Spicy Spanish Style rice from Veetee. Veetee reached out to me to try their microwave ready rice flavors. For many of us, we do not have a lot of time to prepare weeknight meals. It is great to have an option that tastes good and is ready in 2 minutes. There are quite a variety of rice flavors that can be a good compliment to your weeknight dinner.
I love google. I was not familiar with many Spanish recipes to go with the rice. So I went to google and found this link. This is such a fun and tasty dish. The stew has wonderful spices including Spanish Smoked Sea Salt. The dish has such great texture from the fish, the rice, a black bean corn salsa, red and green cabbage and avocados. Creating recipes that our served in a bowl and have all these unique flavors is incredibly satisfying. The rice is wonderful because it adds flavor, and then, soaks up the broth of this stew.
This Spanish Seafood Stew is not hard to prepare. The flavor is developed in layers. The stew begins with sautéing onions, bell peppers, ancho chilies and garlic. Then, potatoes and paprika is added. The potatoes will add some starch to the broth thickening it up. Water is added to cook the potatoes and to also create flavored broth. Once the potatoes are soft. the seafood is added. I used salmon and cod. I also spiced the seafood prior to adding to the pot. The cooking is continued until the seafood is cooked through.
I am very pleased to share my experience testing this Veetee rice product with my readers and the readers of this post. This easy to prepare rice has a lot flavor and really good texture. Below is the directions to follow to have a chance to win your own Veetee rice care package.
The Veetee Rice package.
The seafood spices and the seafood spiced.
The Spanish Seafood Stew plated.
- 2 dried ancho chiles
- 1 pound fresh salmon, cut into 1″ cubes
- 1 pound fresh cod, cut into 1″ cubes
- 2 teaspoons Coarse salt
- 1 tablespoon Old Bay seasoning
- 1 tablespoon paprika
- 5 medium russet potatoes
- 1/3 cup olive oil
- 1 yellow onion, finely chopped
- 1 clove garlic, minced
- 1/2 green bell pepper, seeded and cut lengthwise into narrow strips
- 1 tablespoon paprika
- 1/4 of a red and green cabbage sliced
- 5 packages of Spanish Style Veetee rice
- 1/2 cup chicken stock
- In a sauce pan, combine the dried chiles with boiling water to cover and cook for 5 – 10 minutes, or until soft.
- Drain the chiles, slit them open, and scrape off the flesh with the edge of a knife, discarding the seeds, skins, and stems, Set the flesh aside.
- Cut the salmon and cod into small pieces. Sprinkle the pieces with the salt, Old Bay and paprika and set aside.
- Peel the potatoes and cut into 1″ cubes. and set aside.
- In a Dutch oven, heat the olive oil over medium-high heat.
- Add the onion, garlic, and bell pepper, and the flesh from the chiles, stir well, and cook, stirring occasionally, for 5 minutes, or until the onion and bell pepper have begun to soften and all the ingredients are well blended.
- Add the potatoes and paprika and mix well.
- Taste and season with a little salt if needed.
- Add water until it covers the ingredients by 2 inches.
- Bring to a boil, cover, decrease the heat to medium-low, and cook for about 30 minutes, or until the potatoes are fork-tender.
- Add the seafood pieces to the pot and simmer for 5 minutes, or until the seafood is cooked through.
- Meanwhile, place 5 packages the Veetee rice in the microwave and cook for 2 to 2 1/2 minutes.
- Remove from the containers and add to a stockpot.
- Add in the chicken stock and mix well.
- Create the bowl by adding in the seafood stew, the Veetee rice, the black bean corn salsa, cabbage and the avocados.