Mediterranean Shrimp Chili with Olives

The first time I made this seafood chili, I'd just returned from a coastal trip where I'd eaten something similar at a tiny family restaurant. The chef had mentioned the cinnamon was her grandmother's secret, and I remember thinking that sounded unusual until I took my first bite. Now I make it on rainy Tuesday evenings when I want something that feels like a vacation but comes together faster than delivery. My partner usually hovers around the pot the whole time, asking if it's ready yet.

Last winter, I served this at a small dinner party when my friend Sarah announced she'd finally gotten the promotion she'd been working toward for years. We all crowded around my tiny dining table, passing bread and stories, and she kept saying how this was exactly the celebration meal she needed. Now whenever I smell cinnamon hitting hot olive oil, I think of that night and how food can turn an ordinary Tuesday into something worth remembering.

Ingredients

• Large shrimp: I've learned that buying peeled and deveined saves precious time, but if you can find them with shells on, the flavor is worth the extra effort
• Firm white fish: Cod and halibut hold their shape beautifully, but I've also used sea bass when I wanted something a bit more luxurious
• Red bell pepper: This adds sweetness that balances the briny olives, and dicing it small helps it melt into the sauce
• Yellow onion: The foundation of everything, take your time here because rushing the onions shows in the final depth of flavor
• Garlic: Fresh minced is non negotiable for me, though I once used jarred in a pinch and nobody complained
• Canned diced tomatoes: I keep several cans in my pantry always, and fire roasted ones add an extra layer of smokiness I love
• Zucchini: It soaks up all those Mediterranean spices and becomes tender without turning to mush
• Pitted green olives: The briny pop is what makes this distinct from regular chili, so don't be shy with them
• Tomato paste: This concentrates the tomato flavor and gives the sauce that gorgeous rich color
• Smoked paprika: This is the soul of the dish, bringing that campfire quality even though it cooks indoors
• Ground cumin: Earthy and warm, it bridges the gap between the seafood and the chili spices
• Chili flakes: Start with half a teaspoon and taste as you go, because heat levels vary so much between brands
• Dried oregano: Dried actually works better here than fresh because it holds up to the long simmer
• Ground cinnamon: Just enough to add warmth without making it taste like dessert, this is the secret ingredient
• Salt and pepper: Taste at the end because the olives and stock might already have seasoned it quite a bit
• Fish or vegetable stock: Homemade stock is wonderful, but a good quality boxed one works perfectly fine
• Extra virgin olive oil: This is not the time to be sparing, the oil carries all those spices
• Lemon juice: Fresh squeezed right at the end wakes everything up and cuts through the richness
• Fresh flat leaf parsley: I prefer flat leaf over curly because it's more tender and less bitter
• Lemon wedges: Essential for squeezing over at the table, letting everyone adjust brightness to their taste

Instructions

Build your aromatic base:

Heat that olive oil in your large pot over medium heat, and when it shimmers, add your onion and bell pepper. Let them soften and sweeten for about five minutes, stirring occasionally, and your kitchen will start smelling amazing already.

Add the fragrant layers:

Stir in the garlic and zucchini, cooking just two minutes until you can smell the garlic. You want it fragrant, not browned, so keep an eye on it and adjust your heat if needed.

Bloom your spices:

Add the tomato paste and all those beautiful spices, stirring constantly for one full minute. The kitchen will fill with this incredible smoky, warm aroma and the tomato paste will darken slightly, which means the flavors are waking up.

Create the sauce:

Pour in your diced tomatoes and stock, bringing everything to a gentle simmer. Let it cook uncovered for ten minutes, stirring occasionally, and you'll see it start to thicken and deepen in color.

Add the white fish:

Gently add your white fish pieces and simmer for eight minutes. You'll see them turn from translucent to opaque, and that's when you know they're ready for the next step.

Add shrimp and olives:

Stir in the shrimp and those briny olives, simmering just four to five more minutes. Watch the shrimp turn pink and curl, and resist the urge to overcook them because rubbery seafood is heartbreaking.

Finish with brightness:

Squeeze in that fresh lemon juice and taste the sauce. Add more salt or pepper if it needs it, though the olives and stock usually do most of the heavy lifting.

Serve it up:

Ladle everything into bowls and scatter that fresh parsley on top. Put lemon wedges on the table and let everyone squeeze their own extra brightness if they want.

Save

My mother in law still talks about the first time she had this at our house. She's not typically adventurous with seafood, but she went back for seconds and asked for the recipe before she even left our driveway. Now she makes it for her book club and claims she invented it, which I find absolutely charming.

Making It Your Own

I've played around with this recipe so much over the years, sometimes adding scallops or bits of squid when I want to feel fancy. One rainy Sunday I threw in some mussels and it was incredible, though a bit messier to eat. The beauty is that the spice base works with almost any seafood you have on hand.

What To Serve With It

Crusty bread is non negotiable in my house, we fight over who gets to soak up the last bits of sauce in the bottom of the bowl. I've also served it over rice when I needed something more filling, and once I made couscous on a whim which worked surprisingly well. A crisp white wine cuts through the richness beautifully.

Storage And Reheating

This keeps beautifully in the refrigerator for three days, and honestly, the flavors meld together even more beautifully overnight. I freeze it in portions sometimes, though I try to eat it fresh because the seafood texture changes slightly after freezing.

• Reheat gently over low heat, stirring occasionally, because high heat will make the seafood tough
• Add a splash of water or stock when reheating if it seems too thick
• The seafood might break apart a bit more after reheating, but it still tastes incredible

Save

I hope this becomes one of those recipes you turn to again and again, the one that feels like giving yourself a little vacation even on the most ordinary weeknight.

Recipe FAQs

→ What type of white fish works best?

Firm white fish varieties like cod, halibut, sea bass, or haddock hold their shape well during simmering. Avoid delicate fish that might flake apart too quickly in the chili.

→ Can I make this dish ahead of time?

Yes, prepare the base vegetables and spiced tomato broth up to a day in advance. Add the seafood just before serving, as shrimp and fish cook quickly and can become tough if reheated.

→ How can I adjust the spice level?

Reduce chili flakes to 1/4 teaspoon for mild heat, or increase to 1 teaspoon plus a pinch of cayenne for extra spice. The smoked paprika adds warmth without significant heat.

→ What sides pair well with this seafood chili?

Crusty gluten-free bread for dipping, steamed rice, or roasted potatoes complement the dish beautifully. A crisp white wine like Sauvignon Blanc balances the rich flavors.

→ Can I substitute the shrimp?

Scallops, squid, or additional white fish pieces work well. For a pescatarian variation, use mixed seafood medley. Adjust cooking times as different seafood cooks at different rates.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of stock if needed. Seafood texture may change slightly upon reheating.