Spanish-Style Seafood Laksa

Ingredients

While the original Malaysian Laksa is known for its bold and spicy flavors, our Spanish adaptation adds a touch of Mediterranean flair. We incorporate traditional Spanish ingredients such as saffron, chorizo, and paprika to infuse the dish with a unique Spanish twist. We alse have the original recipe for Laksa, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, mussels, squid) 500g (1.1 lb) mixed seafood (shrimp, mussels, squid)
• 200g (7 oz) rice noodles 200g (7 oz) rice noodles
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 100g (3.5 oz) chorizo, sliced 100g (3.5 oz) chorizo, sliced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon saffron threads 1/2 teaspoon saffron threads
• 400ml (1 3/4 cups) fish or vegetable broth 400ml (1 3/4 cups) fish or vegetable broth
• 400ml (1 3/4 cups) coconut milk 400ml (1 3/4 cups) coconut milk
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the chorizo slices to the pot and cook until they release their oils and become slightly crispy.
3. 3.
   Stir in the paprika and saffron threads, coating the vegetables and chorizo with the spices.
4. 4.
   Add the fish or vegetable broth to the pot and bring to a simmer.
5. 5.
   Add the coconut milk and fish sauce to the pot, stirring well to combine.
6. 6.
   Gently add the mixed seafood to the pot and cook until they are cooked through and tender.
7. 7.
   Meanwhile, cook the rice noodles according to the package instructions. Drain and set aside.
8. 8.
   Season the laksa broth with salt, pepper, and lime juice to taste.
9. 9.
   To serve, divide the cooked rice noodles among bowls and ladle the Spanish-Style Seafood Laksa over the noodles.
10. 10.
    Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before adding it to the laksa. Overcooking can make the seafood tough, so be careful not to cook it for too long.
• Saffron threads — To enhance the flavor, soak the saffron threads in a tablespoon of warm water for a few minutes before adding them to the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a sliced chili pepper to the laksa broth.
• If you prefer a thicker broth, simmer the laksa for a few extra minutes to reduce the liquid.
• Customize your Spanish-Style Seafood Laksa by adding your favorite seafood, such as clams or scallops.
• Serve the laksa with a side of crusty bread to soak up the flavorful broth.
• If you can't find chorizo, you can substitute it with smoked paprika for a similar smoky flavor.

Serving advice

Serve the Spanish-Style Seafood Laksa hot, garnished with fresh cilantro. Accompany it with a slice of crusty bread to fully enjoy the flavors of the dish.

Presentation advice

Present the Spanish-Style Seafood Laksa in individual bowls, with the vibrant colors of the seafood and vegetables peeking through the aromatic broth. Garnish with a sprig of fresh cilantro for an added touch of freshness.