Zarzuela

1. 1

   1) Prepare seafood by cutting into checks, etc proper size for a stew.

2. 2

   2) toast saffron over warm pan and set aside

3. 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

   4) Chop peppers, saute with 2T EVOO. Add onion and garlic. Add wine until most is cooked out of the mixture.

5. 5

   5) Add stock, tomato, olives, saffron, and almond mixture and season with S&P.Cook 10 minutes or so.

6. 6

   6) Add seafood and coo 5-10 minutes until cooked through.

7. 7

   7) Ladle into bowls and serve with lemon quarters.

No additional tips available.