Soups & Stews
This 7 Mares seafood soup recipe brings the bold flavors of Andalusia to your kitchen with a perfect balance of seafood, saffron-infused rice, and aromatic spices. The dish combines tender shrimp, squid, and fish in a rich broth, all harmonized with fragrant saffron and smoked paprika—creating a soup that’s as comforting as it is elegant. What makes this recipe special is its ability to deliver restaurant-quality depth using simple, accessible ingredients.
The foundation of this soup lies in its slow-simmered broth, where onions, garlic, and tomatoes build a flavor base before adding seafood. The saffron-infused rice absorbs the essence of the broth, turning each bite into a symphony of texture and taste. Unlike many seafood soups, this one avoids overpowering the delicate flavors of the seafood with heavy spices, instead relying on subtle seasoning to let the natural taste shine.
By the time you finish cooking, you’ll have a golden, fragrant soup with tender seafood, perfectly cooked rice, and a broth so rich it feels like a hug in a bowl. The dish is hearty enough for a main course but light enough for a light lunch, making it incredibly versatile. Whether you're serving it at a dinner party or enjoying a cozy night in, this recipe guarantees a memorable seafood experience.
One of the best things about this soup is its flexibility—you can adjust the seafood based on what’s fresh at your market or swap out the rice for another grain if preferred. The instructions are designed to be straightforward, ensuring you achieve professional results without unnecessary complexity. Let’s get started on creating this Andalusian-inspired masterpiece.
Ingredients for 7 mares seafood soup
Simple seafood, aromatic spices, and saffron-infused rice—this bowl delivers Andalusian comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Large Shrimp 🦐 | 1 lb | Peeled, deveined, tails on |
| Squid 🐙 | 1 lb | Cleaned, bodies sliced into rings |
| White Fish Fillets 🐟 | 1 lb | Cod or halibut preferred |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati |
| Saffron Threads 🧡 | ¼ tsp | High-quality, crushed |
| Yellow Onions 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Canned Crushed Tomatoes 🍅 | 1 can | 28 oz, San Marzano preferred |
| Smoked Paprika 🌶️ | 1 tbsp | High-quality, not sweet |
| Ground Cumin 🌿 | ½ tsp | Toasted, for depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High quality, fruity |
| Fish Stock 💧 | 4 cups | Homemade or quality store-bought |
| Sea Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The seafood is where this soup shines, so freshness is key. Whole Foods or your local fishmonger are your best bets for shrimp and squid—look for vibrant color and no fishy odor. If you're using frozen, thaw overnight in the fridge. For the fish, cod or halibut hold up best to simmering. The saffron? Don't grab the cheap stuff—Spanish saffron from a specialty store makes all the difference. I always buy a small vial from Penzeys and keep it in the freezer to preserve freshness. The rice should be long-grain, like jasmine or basmati—they stay separate and soak up the broth beautifully.
No saffron? Turmeric at half the amount gives color, but skip the saffron flavor. Short on fish stock? Vegetable stock with a splash of soy sauce works in a pinch. Smoked paprika can be swapped for regular paprika, but you'll lose that deep, smoky note. The tomatoes? San Marzano cans are worth the splurge—they're sweeter and less acidic. If you're using frozen seafood, thaw it completely first—partially frozen pieces turn rubbery. The parsley is just for garnish, so dried works if you're in a bind, but fresh is ideal for that bright finish.
This soup tastes even better the next day—make a double batch if you can. Store in the fridge for 3-4 days, or freeze for 2 months. The rice will soften further, but that's fine—just reheat with a splash of water or stock. If you're prepping ahead, cook the rice separately and add it to the hot broth at the end to keep it from getting mushy. The saffron-infused rice keeps for 3 days in the fridge too, so you can make it ahead and save time on serving day.
Why You'll Love This Recipe
- No Chopping Struggle: The shrimp and squid come pre-cleaned—just toss them in whole or cut into big chunks. My lazy Sundays just got 15 minutes lighter.
- Saffron Magic: That tiny pinch of saffron threads? It turns the broth from good to unexpectedly luxurious—golden, aromatic, and way more special than it has any right to be. (Yes, even when I forget to soak them first.)
- Leftover Goldmine: The rice absorbs just enough broth to stay fluffy for days, and the seafood reheats like it was just made. Honestly, I’ve had this for lunch three times this week without getting tired of it.
- Budget-Friendly Luxe: You’re feeding four for the price of two fancy dinners—shrimp, squid, and fish all in one pot. My wallet and I both approve of this move.
Step-by-step instructions for Andalusian seafood soup
Here's how to create a rich, aromatic seafood soup where each ingredient plays its part.
Sauté the Aromatics for Deep Flavor
Heat the 0.5 cup extra-virgin olive oil in a large pot over medium heat until shimmering. Add the 1 whole diced yellow onion and cook for 5-6 minutes until soft and translucent, stirring occasionally. This is where the soup's foundation begins.
Add the 4 minced garlic cloves and cook for 30 seconds until fragrant—don't let it brown or it'll turn bitter. Stir in the 1 tbsp smoked paprika and 0.5 tsp ground cumin, toasting for 1 minute until the spices release their aroma. This spice blend gives the soup its signature Andalusian warmth.
Build the Tomato Base
Pour in the 1 can crushed tomatoes and stir to combine with the aromatics. Let it simmer for 5 minutes until the tomatoes break down and the mixture thickens slightly. This step develops the sauce's depth and balances the seafood flavors.
Add the 4 cups fish stock and bring to a gentle boil. Once boiling, reduce heat to medium-low and let it simmer for 10 minutes, stirring occasionally. This allows the flavors to meld together before adding the seafood.
Infuse with Saffron and Season
While the broth simmers, crush the 0.25 tsp saffron threads between your palms to release their vibrant color and aroma. Add the saffron to the pot and stir gently. The threads will dissolve and give the soup its characteristic golden hue.
Add the 1.5 tsp sea salt and 0.5 tsp black pepper, tasting the broth to adjust seasoning. The saffron adds a delicate floral note that complements the seafood beautifully. Let the soup continue simmering for another 5 minutes to fully infuse.
Cook the Seafood Perfectly
Add the 1 lb squid rings and 1 lb shrimp to the simmering broth. Cook for 2-3 minutes until the shrimp turn pink and the squid becomes opaque. Remove them with a slotted spoon and set aside—they'll finish cooking when reheated.
Add the 1 lb white fish fillets to the broth and cook for 3-4 minutes until they become opaque and flake easily with a fork. The fish should be just cooked through but still tender. Remove the fish and set aside with the other seafood.
Finish with Rice and Garnish
Add the 1 cup long-grain white rice to the broth and stir gently to distribute evenly. Bring the soup back to a simmer and cook for 12-15 minutes until the rice is tender and the liquid has been absorbed. The rice should be al dente with a slight bite.
Stir in the 1 tbsp lemon juice and adjust seasoning if needed. Ladle the soup into bowls, arranging the seafood on top. Garnish with the 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately with crusty bread to soak up the flavorful broth.
Pro Tips For Making 7 Mares Seafood Soup
- Cook Shrimp First: Shrimp turn rubbery fast—get them in the broth before the squid or fish. Two minutes max over medium-high heat, then pull them out. They’ll finish cooking in the simmering soup while the other seafood gets its turn. ---
- Clean Squid Properly: Skip the messy squid-cleaning shortcuts. Rinse the bodies thoroughly under cold water to remove grit, then pat very dry with paper towels—wet squid steams instead of sears. Cut the bodies into 1-inch rings; leave the tentacles whole for texture. ---
- Simmer, Don’t Boil: This isn’t a race. After adding the seafood, drop the heat to a gentle simmer—tiny bubbles, occasional swirls. Boiling will turn the fish opaque and the shrimp mushy. If the broth looks too lively, turn it down. ---
- Bloom Saffron Right: Crush the threads between your palms first, then steep in warm (not boiling) broth for 10 minutes. Cold water? You’re wasting money. Warm water unlocks the flavor—just don’t let it boil after adding it, or the color fades to sad yellow.
Serving suggestions for this 7 mares seafood soup
Bread Pairings
Nothing beats this soup with a slice of crusty Spanish bread—I love Baguette or Ciabatta from a local bakery. The crust soaks up the saffron-infused broth beautifully, while the soft interior balances the seafood's texture. For extra flair, toast the bread with garlic-infused olive oil before serving. 🥖
Wine Complements
A crisp Albariño from Rías Baixas is my go-to pairing—its citrus notes mirror the lemon in the soup while cutting through the richness. For red lovers, a light Tempranillo (like from Rioja) works surprisingly well. Avoid heavy wines that overpower the delicate seafood flavors.
Garnish Upgrades
Add toasted almonds (about 2 tbsp) for crunch and a nutty contrast. A drizzle of extra-virgin olive oil before serving enhances the saffron's aroma. For heat, sprinkle with chili flakes—just ¼ tsp—to wake up the palate.
Side Dish Harmony
Serve with a simple mixed greens salad tossed in lemon vinaigrette to balance the soup's richness. Roasted garlic shrimp on the side (just 5 minutes at 400°F) adds another seafood dimension. The acidity refreshes between bites of hearty soup.
Family-Style Serving
This soup shines when served in a large ceramic tureen at the center of the table. Ladle portions into bowls with the seafood arranged artistically on top. Keep the broth hot in a separate pot—it's the soul of the dish! For a festive touch, scatter edible flowers (like nasturtiums) around the rim.
Leftovers Reinvented
Transform leftover soup into seafood rice bowls by topping with extra parsley, a squeeze of lemon, and a sprinkle of smoked paprika. Reheat gently with a splash of water to restore the broth's silkiness. The rice keeps its texture beautifully when reheated this way.
Nutrition facts
Frequently asked questions
Can I substitute any of the seafood in this Andalusian soup?
The recipe works beautifully with mussels or clams instead of squid—just add them with the shrimp and cook until they open (3-4 minutes). For fish, hake or sea bass are excellent alternatives. Avoid overly oily fish like mackerel, as they can overpower the delicate broth.
Why does the recipe call for saffron, and can I make it without?
The saffron adds a luxurious golden hue and subtle floral aroma that defines this dish. For a budget-friendly version, use ½ tsp turmeric for color, but you'll lose the saffron's unique flavor. If you skip both, the soup will still be delicious—just less vibrant. The saffron-infused rice is the soul of the dish!
How do I prevent the rice from getting mushy in the broth?
Cook the rice separately in a small pot with ½ cup broth for 12 minutes until al dente, then stir it into the finished soup. This keeps the grains distinct. Alternatively, add the rice to the broth 5 minutes before serving—just enough time to warm through. The key is undercooking slightly and finishing in the hot broth.
Can I make this soup in a slow cooker?
Yes! Sauté the onions, garlic, and spices as directed, then transfer everything (except seafood) to a 6-quart slow cooker. Cook on LOW for 3 hours, then add the seafood and rice, cooking another 15-20 minutes until everything is heated through. The slow cooker enhances the broth's depth but requires close timing to avoid overcooking the seafood.
What's the best way to reheat leftovers?
Reheat gently on the stove with a splash of fish stock or water to restore the broth's silkiness. Avoid microwaving—it makes the rice gummy. For extra flavor, stir in a pinch of smoked paprika or a squeeze of lemon juice while reheating. The soup tastes even better the next day!