Zarzuela De Mariscos
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Spanish Olive Oil2 large
Onion (finely chopped)4 large
Garlic (cloves, finely chopped)1 cup
Ground Almond (see note)1 tsp
Saffron Threads1 tsp
Dried Thyme2 tsps
Salt (to taste)1 tsp
Red Pepper Flake1 cup
White Wine (dry)450 g
ScallopDirections:
1
In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat
2
Add the onions, garlic, and peppers and cook for 5 minutes, or until softened
3
Stir in the prosciutto and cook for 3 minutes more, stirring occasionally
4
Add the tomatoes and increase the heat to medium high
5
Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated
6
Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine
7
Reduce the mixture until the wine has almost all evaporated
8
Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels
9
Reduce the heat to medium, cover the pan and cook for 10 minutes
10
Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened
11
Remove and discard any that have not
12
Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread