ZARZUELA DE MARISCOS (SPANISH SEAFOOD STEW)
Zarzuela de Mariscos is a unique Spanish seafood stew that combines many types of shellfish, cured pork, veggies, herbs and spices in a broth blended with an almond paste. The result is a nutty, briny, smoky stew that is so good it's almost painful!
Provided by Craig Fear
Categories Main Course
Number Of Ingredients 26
Steps:
- Add the saffron to the white wine and let it steep for 20-30 minutes.
- Make the almond paste. Add the almonds, parsley, garlic and olive oil to a food processor and pulse it until it forms a thick, grainy paste (don't overblend it into a smooth paste). Set it aside.
- Heat the olive oil in a large stock over medium heat. Add onions and cured pork and saute for about 5 minutes until onions are softened and translucent. Add garlic in the last minute.
- Add the brandy and white wine with saffron and simmer for about 5 minutes.
- Add the tomatoes, fish stock and clam broth. Simmer another 5 -10 minutes.
- Add the paste and stir it in. Simmer a few more minutes.
- Add the clams and mussels and simmer gently until the shells open. Stir once or twice so they cook evenly.
- Turn off the heat. Add the rest of the seafood, cover the pot and let it cook in the heat of the broth for 5 - 10 more minutes. Stir occasionally to submerge everything in the broth.
- Ladle into individual bowls and add optional seasonings, to taste.
SHRIMP ZARZUELA
Spain is quite famous for its seafood stews, and Shrimp Zarzuela reflects this culinary heritage. Golden Spanish olive oil, unique sherry wine vinegar, sweet paprika and fragrant saffron are the Spanish flavors that give this one-pot meal its character. The traditional seafood dishes of Spain use a variety of shellfish from the Mediterranean Sea; we simplified the recipe by focusing on ever-popular shrimp. Round out this meal by serving a premiere cheese from Spain, such as Manchego or Cabrales. From Foods of Spain.
Provided by Vicki in CT
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet over high heat, heat oil until hot. Add shrimp; cook stirring constantly, until they turn pink, about 4 minutes. Remove shrimp from skillet and reduce heat to medium-high.
- Add onion and garlic; cook, stirring occasionally, until onion is tender, about 1 minute.
- Add vinegar; cook just until vinegar has been absorbed, about 2 minutes.
- Add tomatoes, paprika, salt, red pepper and saffron threads; cook, stirring frequently until tomatoes are softened, about 3 minutes. Stir in wine; simmer, uncovered, for 5 minutes.
- Return shrimp to skillet and cook just until heated through, about 3 minutes. Serve with lemon wedges, chopped parsley and rice, if desired.
Nutrition Facts : Calories 276.6, Fat 14.9, SaturatedFat 2, Cholesterol 143.2, Sodium 944.3, Carbohydrate 8.7, Fiber 1.7, Sugar 4, Protein 16.8
ZARZUELA
From: "Spain on a Plate" by Maria Josi Sevilla BBC Books Zarzuela is a Catalan fish dish which can be delicious or a disaster depending on where you eat it or who cooks it. Serves six
Provided by kenk1492
Categories Halibut
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- If the lobster is fresh, it must be cooked first Also cook the Dublin prawns first Heat 3 tablespoons of oil and fry the onions over a low heat, adding a few drops of water.
- When the onions are lightly golden, add the tomatoes until the oil separates and appears at the top , then put to one side. This is the "sofrito" Heat a little more oil and fry the bread.
- Place in a mortar with the almonds and 1 1/2 cloves of garlic and pound together to a fine paste or "picada" Put to one side To prepare the lobster, split it in half lengthwise. Remove and discard the intestinal vein which runs down the tail.
- To prepare the squid, pull the head, and tentacles away from the body.
- Pull off and discard the skin.
- Split the body in half to remove and discard the transparent bond section.
- Cut off the tentacles above the eye. Discard head and material inside the squid Wash remaining squid and slice. Season the monkfish,halibut, and lobster with salt and dust with a little flour.
- Heat a little oil and brown each fish separately, then the same with the prawns, squid and Dublin Bay prawns.
- As each is finished cooking drain, and arrange in a large flameproof earthenware dish.
- Add the mussels and clams.
- Add the remaining garlic and parsley and stand the dish over low heat. Pour over the brandy and flambe.( Light on fire) Pour in the "sofrito", just cover with hot water, bring to a boil and simmer for 4 minutes until the clams and mussels have opened.
- Discard any that remain closed.
- Mix in the "picada" and season to taste with salt. Cook for a further 5 minutes and serve immediately.
- IF YOU HAVE ANY ENERGY LEFT, enjoy!
Nutrition Facts : Calories 350.3, Fat 14.8, SaturatedFat 2.2, Cholesterol 225.5, Sodium 824.3, Carbohydrate 20.9, Fiber 1.9, Sugar 3.2, Protein 33
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