Zarzuela de Mariscos Recipe

Name: Zarzuela de Mariscos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Spanish olive oil; 2 large onions, finely chopped; 4 large cloves garlic, finely chopped; 2 red bell peppers, cored, seeded, and cut into 1/4 inch strips; 2 ounce prosciutto, cut into strips; 3 pounds ripe tomatoes, peeled, seeded, and chopped (or use canned tomatoes); 1/2 cup ground almonds (see Note); 1/2 teaspoon saffron threads or 1/8 teaspoon ground saffron; 1 teaspoon dried thyme; 2 sprigs fresh rosemary, leaves only, finely chopped; 2 teaspoons salt, or to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon red pepper flakes; 1 cup dry white wine; 2 1/2 cups fish stock, or half clam juice, half water; Juice of 1/2 lemon; 12 clams, well scrubbed; 12 mussels, well scrubbed; 6 jumbo shrimp in their shells; 1 pound scallops; 1 1/2 pounds squid, cleaned and cut into rings; 6 lemon wedges, for garnish; Wedges of grilled country bread, for serving

Servings: persons

1/2 cup Spanish olive oil
2 large onions, finely chopped
4 large cloves garlic, finely chopped
2 red bell peppers, cored, seeded, and cut into 1/4 inch strips
2 ounce prosciutto, cut into strips
3 pounds ripe tomatoes, peeled, seeded, and chopped (or use canned tomatoes)
1/2 cup ground almonds (see Note)
1/2 teaspoon saffron threads or 1/8 teaspoon ground saffron
1 teaspoon dried thyme
2 sprigs fresh rosemary, leaves only, finely chopped
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup dry white wine
2 1/2 cups fish stock, or half clam juice, half water
Juice of 1/2 lemon
12 clams, well scrubbed
12 mussels, well scrubbed
6 jumbo shrimp in their shells
1 pound scallops
1 1/2 pounds squid, cleaned and cut into rings
6 lemon wedges, for garnish
Wedges of grilled country bread, for serving

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.
13
Note: To grind almonds, freeze 2 ounces of blanched, slivered almonds and then pulse them in a food processor only until finely ground.
14
Do not over process or they can become oily.

820

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 1/2 cup Spanish olive oil, 2 large onions, finely chopped, 4 large cloves garlic, finely chopped, 2 red bell peppers, cored, seeded, and cut into 1/4 inch strips, and more.

Yes, Zarzuela de Mariscos 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.

Zarzuela de Mariscos

How did you like this recipe?

Frequently Asked Questions