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Spicy Chorizo Seafood Stew

Romel Bruno
Cook Time:
45 mins
Prep Time:
15 mins

Chef notes

A variety of fresh seafood and bright, tomatoey broth make this hearty stew reminiscent of a classic cioppino. The addition of spicy chorizo adds hot and smoky flavors that really make this dish a standout.

Swap options: The seafood and chorizo can be substituted for whichever sausage or seafood you like. Cook time would vary depending on seafood, though.


  • 1 medium yellow onion, finely chopped
  • 6 large cloves garlic, minced
  • 4 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon crushed red pepper flakes
  • 1/2 pound chorizo sausage
  • 2 tablespoons tomato paste
  • 1 cup white cooking wine
  • 1 (15-ounce) can diced tomatoes
  • 2 cups chicken or fish stock
  • 1 bay leaf
  • 1 pound mussels
  • 1/2 pound deveined and cleaned shrimp
  • 7 ounces picked crabmeat
Fulfilled by



In a medium-sized Dutch oven, sauté onion and garlic in olive oil on medium-low heat for 5 minutes until translucent. Add oregano, pepper flakes, chorizo and tomato paste, and cook for about 5 minutes to cook out the tomato paste.


Add white wine, diced tomato, stock and bay leaf, and let come to a boil, about 2 to 3 minutes. Then add your mussels and cover until they open, 3 to 4 minutes. Uncover the pot, add the shrimp, stir and let cook until the shrimp is cooked, about 4 minutes.


Turn off the heat, add the crabmeat and stir gently, making sure not to break up the crabmeat lumps. Pour up a bowl and serve with some toasted crusty bread.