Zarzuela

1. 1

   Put the oil in a deep skillet or flameproof casserole with a lid and place over medium-high heat.

2. 2

   Add the garlic and onion and cook until the onion is soft, about 5 minutes.

3. 3

   Add the brandy and bring the mixture to a boil.

4. 4

   Crumble the chile and saffron if youre using it into the skillet, then stir in the tomatoes along with a little salt and pepper.

5. 5

   When the tomatoes break up, add the wine and bring to a boil.

6. 6

   Add the mussels and clams and cover.

7. 7

   Cook until the first of these begin to open, about 5 minutes.

8. 8

   Add the shrimp, squid, and fish and cook until the shrimp is pink, the fish cooked through, and most of the mollusks open, another 5 to 10 minutes.

9. 9

   Taste and adjust the seasoning, then garnish and serve.

10. 10

    In a food processor or blender, process 1 cup toasted almonds or hazelnuts with the garlic, onion, and 1/2 cup water until a paste is formed.

11. 11

    Add this paste to the skillet in step 1 where you would have added the garlic and onion.

12. 12

    Double the amount of white wine and proceed as directed.

* Per serving · 4 servings · Values may vary.