Spanish Seafood Pie

Byron

This Spanish seafood pie recipe combines many of the ingredients used to make a traditional British fish pie, but adds a Spanish twist using a combination of fresh seafood, a tomato and vegetable base, and some sweet Spanish paprika.

4.89 from 9 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course dinner, Main Course, main meal, pie

Cuisine baked, British, French, Mediterranean, pie, Seafood, spanish

Servings 8 people

Calories 616 kcal

Equipment

1 large 12-inch 30cm pot with sides at least 6-inches deep (for making the filling)
1 large 8-inch pot with lid (for boiling the potatoes)
1 large baking tray 12-inches x 9-inches (30cm x 23cm) (for baking the pie)

Ingredients

For the Seafood pie filling

2 free-range eggs
2 onions finely chopped
1 to mato skin removed and grated
2 carrots grated
1 small zucchini courgette, grated
2 fl. Oz. 60mlextra virgin olive oil
8.5 fl. Oz. 250ml cream
5 Oz. 150 grams mature cheddar cheese
Juice of 1 lemon
1 Oz. 30 grams of capers
1 ½ tablespoons of sweet paprika
1 heaped tsp of Dijon mustard or English mustard
1.5 Oz. 50 grams of flat-leafed parsley finely chopped
10 Oz. 300 grams of bacalao (cod) skin off, chopped into 1-inch cubes
10 Oz. 300 grams of baby squid cleaned and chopped nto 1-inch chunks
10 Oz. 300 grams of medium-sized shrimp heads removed, peeled, and de-veined
2 packs Vigo Spanish mussels (or similar) 4 Oz./115 gram
A few threads of saffron

Note: Alternatively to the seafood ingredients used above, you can always use a 35 oz. (1kg) mixed bag of frozen seafood. Just make sure it is thawed and all excess water is removed before adding to the pie filling mixture.

For the mash topping

5 large potatoes peeled and chopped into 1-inch cubes
A pinch of salt
2 Oz. 60 grams unsalted butter
2 fl. Oz. 60 mls milk

Instructions

Step 1 - Prepare the vegetables for the filling

In a large pot on medium-high heat, add half of the olive oil and fry the onions for 5 minutes or until golden.
Add the grated tomato, carrot, zucchini (courgette), sweet Spanish paprika, and a little salt and pepper for seasoning and cook for another 10 minutes or until the vegetables have softened.
Preheat oven to 425 °F (220 degrees °C)

Step 2 - Add the seafood to the filling

Turn the heat down to medium-low and add the seafood mixture, Vigo Spanish mussels and the sauce, cream, parsley, lemon juice, and mustard and simmer gently for 5 minutes. Stir the ingredients well a few times. The seafood won’t be fully cooked but will have absorbed a lot of the paprika flavoring.
Remove the pie filling mixture from the heat and allow to cool for 5 minutes.

Step 3 - Prepare the potatoes for mashing

Meanwhile, In a separate 8-inch pot on medium heat, bring to boil around 7 fl. Oz. (200ml) of water with a pinch of salt. Once boiled add the chopped potatoes and boil for 10 minutes or until soft.
Lightly beat the 2 eggs and add them to the cooled pie mixture along with the capers and cheese. MIx well and add all pie ingredients into a large baking tray.

Step 4 - Mash potatoes and add to top of pie

Your potatoes should now be ready, mash them using some butter (or olive oil if you prefer) and a splash of milk. Add some salt to taste.
Use a spoon to gently apply the mash to the top of the pie mixture. Once evenly spread, use a fork to rake the top (this helps the tops of the pie to crisp up slightly).

Step 5 - Bake seafood pie

Add to the oven and cook for around 25-30 minutes or until golden.

Notes

Spanish Seafood Pie-nutrition facts

Keyword Baked, fish, mash pie, mash potato, mussels, pie, seafood, shrimp, Spanish pie, Spanish seafood, squid