Go Back
Saffron and Seafood Soup Shots

Saffron and Seafood Soup Shots Recipe

Print Recipe
Pair this luxurious ingredient with a medley of fresh seafood, and you've got a winning combination that will leave your taste buds dancing with delight. Today, we're bringing you a recipe that showcases the magic of saffron in a delightful and elegant manner: Saffron and Seafood Soup Shots.
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people

Ingredients

  • Ingredients:
  • 1/2 pound mixed seafood shrimp, mussels, and calamari
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1/2 cup cherry tomatoes halved
  • 1/4 teaspoon saffron threads
  • 4 cups seafood or vegetable broth
  • 1/4 cup dry white wine optional
  • 1/4 cup heavy cream
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  • Instructions:
  • Prepare the Saffron: In a small bowl, crumble the saffron threads and steep them in 2 tablespoons of warm water. Set aside and let it infuse for about 10 minutes.
  • Sauté the Aromatics: In a large pot or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.
  • Add the Seafood and Tomatoes: Add the mixed seafood and halved cherry tomatoes to the pot. Cook for about 2-3 minutes, stirring occasionally, until the seafood starts to turn opaque.
  • Season and Deglaze: Sprinkle the paprika over the seafood mixture and season with salt and pepper to taste. If using, pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
  • Infuse with Saffron: Pour in the saffron-infused water along with the saffron threads into the pot. Stir to combine, and let it cook for another 2 minutes, allowing the saffron to infuse its vibrant flavor.
  • Add the Broth: Pour in the seafood or vegetable broth, and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to meld together.
  • Stir in the Cream: Reduce the heat to low and pour in the heavy cream. Stir well to combine, and let it simmer for an additional 5 minutes. Taste and adjust the seasoning if needed.
  • Blend or Leave Chunky: You can choose to serve the soup as is, leaving it chunky, or use an immersion blender to puree the soup until smooth if you prefer a creamier texture.
  • Serve: Ladle the saffron and seafood soup into small shot glasses or bowls. Garnish with fresh parsley and a saffron thread for an elegant touch.