Parihuela is a bold, warming seafood stew with a vivid broth built from ají amarillo, tomato, garlic, and onion. Tender fish, sweet shrimp, and briny clams simmer gently until just cooked, then a shower of cilantro and lime brightens every spoonful.

This zarzuela is luxurious but balanced: sweet lobster, briny clams and mussels, and tender squid in a saffron-scented tomato and wine broth. The almond picada gives the sauce body and a distinctly Catalan depth, making every spoonful rich, aromatic, and intensely maritime.

This cazuela is a fragrant, brothy seafood stew with sweet mussels, briny clams, and tender squid in a saffron-scented tomato base. It is light yet deeply savory, with white wine adding brightness and parsley and lemon sharpening the finish.

This keto-friendly Fritto Misto di Mare is light, crisp, and deeply savory, with tender calamari, sweet shrimp, and delicate whitebait under a thin lemony coating. It fries in minutes and is best eaten immediately, hot from the pan with plenty of fresh lemon.