Monkfish, Squid and Clam Stew.

Seafaring tradition elevated to a gastronomic experience

Fish and seafood stew is one of the great legacies of Mediterranean and Atlantic coastal cuisine. It was born as a humble dish, prepared aboard fishing boats or in kitchens near the harbor, where fishermen made use of the day’s catch to create a comforting, nourishing dish full of character.

Over time, this recipe evolved without losing its essence: fresh produce, slow cooking, and absolute respect for the flavor of the sea. In each region, the stew acquired its own nuances, adapting to the available fish, the local variety of potatoes, the regional paprika, and the nuts typical of the area.

Our Monkfish, Squid and Clam Stew pays tribute to this tradition, incorporating a classic majado — bread, garlic, and hazelnuts — which adds depth, texture, and an unmistakable aroma. The use of bittersweet Paprika de la Vera provides a smoky and slightly spicy note that enhances the whole without masking the natural flavor of the seafood.

It is a dish that speaks of the coast, of long after-dinner conversations, of shared cooking, and of that authentic luxury that only recipes prepared with time, care, and knowledge can offer.

A gastronomic experience designed to be enjoyed without haste

Served piping hot, this stew invites you to dip bread, to share, and to enjoy honest cuisine elevated to a gourmet level. The combination of firm yet delicate monkfish, tender squid, and juicy clams creates a perfect balance between intensity and elegance.

It is not just a dish: it is a sensory experience, ideal for those seeking to discover local gastronomy through an elegant and memorable perspective.

Premium Recipe
Monkfish, Squid and Clam Stew (Serves 4)
Selected Ingredients:

• 1 liter of high-quality fish or seafood stock.
• 4 garlic cloves.
• 2 slices of artisan bread.
• A handful of toasted hazelnuts.
• 250 g fresh squid rings.
• 500 g cleaned monkfish, cut into pieces.
• 500 g live clams.
• 4 medium potatoes, roughly cracked.
• 2 tablespoons bittersweet Paprika de la Vera.
• Extra virgin olive oil.
• Sea salt.
• Fresh parsley, finely chopped.

Preparation:
Preliminary Cleaning

Submerge the clams in cold salted water for two hours in the refrigerator to remove any sand. Once the time has passed, remove and set aside.

Traditional Majado

In a large pot, gently brown the peeled garlic cloves together with the hazelnuts in extra virgin olive oil. Just at the end, add the bread so that it develops a light golden color. Remove from the heat and grind into a fine, smooth, and aromatic paste. Set aside.

Base of the Stew

In the same pot, add a little more oil if necessary and sauté the potatoes. Remove momentarily from the heat and incorporate the paprika, taking care not to let it burn. Mix carefully, remove the potatoes, and set aside.

Cooking the Squid

Add the fish or seafood stock and incorporate the squid. Cook for 10 minutes over medium heat, allowing it to begin to tenderize and release its flavor.

Bringing the Flavors Together

Return the potatoes to the pot, adjust the salt, and continue cooking over low heat for approximately 20 minutes, until the potatoes are almost done and the stew has developed greater depth of flavor.

The Perfect Finish

Add the reserved majado, the monkfish pieces, and the cleaned clams. Cook for about 3 minutes, just long enough for the clams to open and the monkfish to remain juicy and delicate.

Serve immediately, finishing the dish with finely chopped fresh parsley.