Zarzuela de mariscos
Zarzuela de mariscos, from above
Non vegCatalonia

Zarzuela de mariscos

A riot of seafood in a saffron tomato sauce thickened with almond picada. Catalonia's showpiece stew.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

60 minTime
33 gProtein each
mediumSpice
A seafood operetta2 chapters · 1 min read

Make it your way

Grandma's wayCatalan mixed seafood stew with almond picada.
The original
325kcalsame
33 gproteinsame
2 gfibresame
60minutessame

Zarzuela de mariscos.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Olive oil3 tbsp plus 1 tsp
Onion1 large, finely chopped
Garlic5 cloves
Tomato3, grated
Paprika1 tsp sweet
Saffrona good pinch
Brandy2 tbsp
Dry white wine½ cup
Fish stock2 cups
Fish300 g monkfish or hake, in chunks
Squid200 g, in rings
Prawns (shrimp)250 g large, shell on
Mussels500 g in shells
Clams500 g in shells
Almonds15, toasted
White bread1 small slice, fried
Flat leaf parsleychopped
Saltto taste

Method

5 steps
  1. 1Sear the fish, squid and prawns briefly in oil, then lift out.
  2. 2Cook onion slowly in the same oil, add garlic, tomato and paprika and cook to a jammy sofrito.
  3. 3Add brandy and let it bubble off, then wine, saffron and stock. Simmer.
  4. 4Pound almonds, fried bread, a little garlic and parsley into a picada and stir it in.
  5. 5Add mussels and clams, cover until they open, then return the fish, squid and prawns to warm through.
Serve it like this

Serve in the cooking pot at the table, with crusty bread, a bowl for shells and plenty of napkins.

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Make it a meal

What goes with Zarzuela de mariscos: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Escalivada60 min
On the side Gazpacho15 min
To drink Virgin sangria15 min
Something sweet Crema catalana30 min
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