Zarzuela de Mariscos
This is a Spanish seafood stew popular in Catalonia. Use as many different kinds of seafood as you can. Serve with crusty bread and white wine or fino sherry.
Servings: 6 servings
Ingredients
- A pinch of saffron
- 1/4 cup olive oil
- 1 small yellow onion, minced
- 3 cloves garlic, minced
- Salt
- 1/2 pound large shrimp
- 1 dozen small clams in the shell (optional)
- 3 tablespoons brandy (optional)
- 3 peeled Roma tomatoes
- 3 roasted red peppers, chopped roughly
- 1 tablespoon paprika (sweet or smoked)
- 1 cup white wine
- 1/2 pound squid, cleaned and cut into rings
- 1/2 pound crabmeat
PICADA
- 1/4 cup slivered almonds, chopped
- 2 tablespoons chopped parsley
- 1 clove garlic, chopped
- Salt
- Juice of a lemon
Instructions
- Heat up a cup of water and crumble the saffron in it. Let this steep while you peel shrimp, cut vegetables, etc.
- Pound the almonds, salt and garlic in a mortar and pestle until it's starting to become a paste, then add the parsley and pound into a smoother paste.
- Heat the olive oil over medium-high heat in a large, heavy pot. Sauté the onion until transparent and soft, but not browned. Add the garlic and cook another minute. Sprinkle some salt over everything.
- Add the shrimp and clams, brandy, tomatoes and roasted red peppers. Stir well and when this starts cooking nicely, stir and add the paprika, the saffron water and the wine. Bring this to a boil quickly, then add the squid and crabmeat.
- Once all the clams have opened up, loosen the picada with the lemon juice and stir it into the pot. Serve at once with crusty bread.
Nutrition
Calories: 273kcal | Carbohydrates: 8g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 152mg | Sodium: 807mg | Potassium: 440mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1132IU | Vitamin C: 21mg | Calcium: 87mg | Iron: 2mg