Seafood Stew with Saffron and Aioli

This seafood stew is a classic dish that is easy to make and delicious to eat. The combination of seafood, saffron, and aioli is a perfect match. The saffron adds a beautiful golden color to the stew and a subtle floral flavor. The aioli adds a creamy richness that complements the seafood perfectly.

This recipe has been passed down in my family for generations. My great-grandmother was from Spain, and she brought this recipe with her when she immigrated to the United States. I remember her making this stew for us when I was a child, and I always loved it. It's a simple dish, but it's full of flavor. I hope you enjoy it as much as my family does.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 pound seafood of your choice (such as shrimp, mussels, clams, or fish)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup dry white wine (optional)
• 1/4 teaspoon saffron threads
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large saucepan over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the tomatoes and white wine (if using) and bring to a simmer.
4. Add the saffron, salt, and pepper and cook for 5 minutes more.
5. Add the seafood and cook until cooked through, about 5 minutes for shrimp or 10 minutes for mussels or clams.
6. Serve the stew with aioli.

Why It Works

• The combination of seafood, saffron, and aioli is a classic for a reason. The flavors complement each other perfectly.
• The saffron adds a beautiful golden color to the stew and a subtle floral flavor.
• The aioli adds a creamy richness that complements the seafood perfectly.