Seafood Cazuela

Try this awesome Seafood Casserole, inspired by the Spanish paella. There are many other versions in Latin countries like Peru, Chile, Argentina and Mexico.

  • Servings 4
  • 60
  • Medium



  • 2 Green Onions, chopped
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Red Pepper, chopped
  • 2 Garlic Cloves, minced
  • 2 Tomatoes, chopped
  • Olive Oil
  • Salt & Pepper
  • 6 pieces of Squid
  • 1 cup Calamari
  • 1 cup Shrimp
  • 1 cup Prawns
  • 6 Mussels
  • 6 Clams
  • 1 cup White Rice
  • 1 tsp. Saffron
  • 1 cup White Wine
  • 1 cup Vegetable Broth
  • 1/2 cup Peas, steamed


  1. Stir fry the green onion, onion, bell pepper, carrot and garlic. Season with salt and pepper to taste. Reserve.
  2. Cook the squid, calamari, shrimp and prawns in olive oil. Reserve.
  3. In a large pot combine white rice with saffron, add the fried vegetables with the white wine and half of the broth. Cook for 10 minutes.
  4. Add the cooked pieces of seafood to the rice mix, incorporate the peas, mussels, clams and the remaining broth. Cover the pot and let it simmer 15 minutes. Stir occasionally.
  5. Let it rest 5 minutes before serving. Serve with chopped parsley.

The perfect pairing for your Seafood Casserole or Seafood Cazuela

Pair with a glass of your favorite chilled white wine. You can also start your dinner with some bread and tomato, which is a typical appetizer served in Spain.



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Try this easy recipe for Spanish mojo and use it with your favorite fish fillet, low-calorie but full of flavor!

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