Zarzuela De Mariscos Food

CAZUELA DE MARISCOS (SEAFOOD STEW)

Steps:

• In a large, saucepan over medium heat, warm the olive oil and butter.
• Add the onions, red pepper, garlic, green pepper and carrots and sautué, until tender and translucent, about 10 minutes, stirring occasionally. Add salt and pepper.
• Add the cream, fish bouillon, coconut milk; bring to a boil. Add seafood and cover reduce heat and cook about 2 minutes until clams open. Remove from heat; discard any unopened shells.
• Add the wine and tomato paste, simmer for 20 minutes.
• Garnish with fresh cilantro and parsley and serve hot

CAZUELA DE MARISCOS

Steps:

• Soak the clams in fresh water for 20 minutes. This will get rid of the salt water and sand they contain.
• Remove them from the water but do not put them in a colander as the sand contained at the bottom of the container could fall on clean clams.
• Then, use a brush to scrape the shells to remove the last traces of sands and marine residues that would have remained attached.
• Clean the squid. Remove the thin brown film covering them. Empty them and remove the transparent cartilage. Cut the beak in the head and rinse well. Slice and pat dry with paper towels.
• In a large pot, heat the olive oil and butter over medium heat.
• Add the scallion, garlic, red pepper, green pepper, celery and carrots and sauté until tender and translucent (about 10 minutes), stirring regularly. Season with salt and pepper.
• Add the cream, water, cubes of fish broth, coconut milk, and sprig of thym, then bring to a boil.
• Add all the seafood and cover.
• Cook for about 2 minutes over medium heat until the clams are open.
• Remove from heat.
• Add the tomato paste and the wine, and mix well.
• Simmer for 15 minutes over low-medium heat.
• Garnish with cilantro and parsley and serve hot.

ZARZUELA DE MARISCOS (SPANISH SEAFOOD STEW)

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.

ZARZUELA DE MARISCOS

Steps:

• In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. 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.

MEDITERRANEAN SEAFOOD STEW - ZARZUELA DE PESCADO

Steps:

• Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1/2 of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces
• Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
• Once the oil get´s hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside
• Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes
• Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together
• Next add 1 1/2 cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together
• After cooking the tomatoes for 5 minutes, add 1 1/2 cups of fish broth to the pan, 1/2 cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to a medium-high
• Once it begins to boil, lower the heat to a LOW heat
• Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix
• After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan
• After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat
• Garnish with some fresh parsley and serve straight from the pan
• Enjoy!

ZARZUELA

Steps:

• Heat the oil in a large pot. Add the garlic and cook, being careful not to burn. Add the onions and peppers and saute for about 2 minutes. Add the marjoram, crushed red pepper, thyme and bay leaves. Sprinkle with salt and pepper and saute for 1 minute. Stir in the chili powder and saffron and cook for 30 seconds. Add the chicken stock and wine and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, mussels, clams and shrimp, stir and bring back to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and let stand a few minutes. Discard the bay leaves and serve.