Cazuela de Mariscos Patagónica
A rich Patagonian seafood casserole with squid, prawns, and clams simmered in a saffron-tomato broth — a classic from the Atlantic coast of Chubut.
📅January 15, 2026
20mPrep
35mCook
4Servings
⭐ 4.7Rating
🥩Nutrition Facts (per serving)
Protein 48%Fat 29%Carbs 23%
320kcalCalories
38gProtein
10gFat
18gCarbs
3gFiber
Ingredients
👥4
- 200 gsquid rings
- 200 graw prawns peeled
- 300 gclams
- 150 gonion diced
- 4 wholegarlic cloves
- 400 gcrushed tomatoes
- 500 mlfish stock
- ½ gsaffron threads
- 120 mldry white wine
- 30 mlolive oil
- 15 gfresh parsley
Instructions
- Steep saffron in 2 tbsp warm water for 5 minutes.
- Sauté onion and garlic in olive oil over medium heat until soft, about 8 minutes.
- Add crushed tomatoes and wine; cook 5 minutes.
- Pour in fish stock and saffron water; bring to a simmer.
- Add clams; cover and cook 5 minutes until they open. Discard any that remain closed.
- Add squid and prawns; cook 3–4 minutes until opaque.
- Season with salt, garnish with parsley, and serve with crusty bread.
Related Recipes
Ratings & Reviews
Save this recipe for later