Zarzuela Recipe – Eats Now

Name: Zarzuela
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb asst. fish and shellfish; 1/4 t saffron threads; 1/3 C blanched slivered almonds; 1 T fresh lemon juice; 2 T fresh parsley; 1 clove garlic chopped; 1.5 t smoked paprika; 4 T EVOO; 2 bell pappers, red & green; 1 onion; 1/2 C white wine; 2 C fish stock; 28 oz crushed tomatoes; 1/2 t dried thyme; 1/2 C pitted green olives chopped; salt & pepper; fresh lemons

Servings: persons

3 lb asst. fish and shellfish
1/4 t saffron threads
1/3 C blanched slivered almonds
1 T fresh lemon juice
2 T fresh parsley
1 clove garlic chopped
1.5 t smoked paprika
4 T EVOO
2 bell pappers, red & green
1 onion
1/2 C white wine
2 C fish stock
28 oz crushed tomatoes
1/2 t dried thyme
1/2 C pitted green olives chopped
salt & pepper
fresh lemons

1
1) Prepare seafood by cutting into checks, etc proper size for a stew.
2
2) toast saffron over warm pan and set aside
3
3) In a blender or food processor combine parsley, almonds, lemon juice, garlic, & paprika with 2 T EVOO and blend to a paste
4
4) Chop peppers, saute with 2T EVOO. Add onion and garlic. Add wine until most is cooked out of the mixture.
5
5) Add stock, tomato, olives, saffron, and almond mixture and season with S&P.Cook 10 minutes or so.
6
6) Add seafood and coo 5-10 minutes until cooked through.
7
7) Ladle into bowls and serve with lemon quarters.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 lb asst. fish and shellfish, 1/4 t saffron threads, 1/3 C blanched slivered almonds, 1 T fresh lemon juice, and more.

Yes, Zarzuela falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zarzuela

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions