Zarzuela de Mariscos

Zarzuela de Mariscos

6 servings

Ingredients

  • Spanish olive oil
    ½ c
  • onions
    2 large
  • cloves garlic
    4 large
  • red bell peppers

    and cut into 1/4 inch strips

    2
  • prosciutto

    cut into strips

    2 oz
  • ripe tomatoes
    3 lb
  • ground almonds

    see Note

    ½ c
  • saffron threads or 1/8 teaspoon ground saffron
    ½ tsp
  • thyme
    1 tsp
  • fresh rosemary

    leaves only

    2 sprig
  • salt

    or

    2 tsp
  • ground black pepper
    ½ tsp
  • red pepper flakes
    ½ tsp
  • dry white wine
    1 c
  • fish stock

    or half clam juice, half water

    2 ½ c
  • Juice of 1/2 lemon
  • clams

    well scrubbed

    12
  • mussels

    well scrubbed

    12
  • jumbo shrimp in their shells
    6
  • scallops
    1 lb
  • squid

    cleaned and cut into rings

    1 ½ lb
  • lemon wedges

    for garnish

    6
  • Wedges of grilled country bread

    for serving

Directions

  1. 1

    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.

Zarzuela de Mariscos

Zarzuela de Mariscos

6 servings554 cal

Ratings & Reviews

Be the First to Rate

Your rating helps others discover amazing recipes. Share your experience and let others know what you think!

About this Recipe

Savor the Flavors of Spain with Zarzuela de Mariscos

Dive into a culinary journey with Zarzuela de Mariscos, a vibrant and incredibly flavorful Spanish seafood stew. This isn't just any easy main dish; it's a celebration of the ocean's bounty, brimming with an exquisite array of shellfish recipes including succulent shrimp, tender clams, plump mussels, delicate scallops, and perfectly cooked squid. Each spoonful offers a taste of the Mediterranean, making it a perfect centerpiece for any gathering.

What makes our Zarzuela de Mariscos truly special is its rich, aromatic base. We start with a foundation of fragrant Spanish olive oil, sweet onions, garlic, and vibrant red bell peppers, all simmered with ripe tomatoes and savory prosciutto. The secret weapon? Ground almonds, adding a subtle nutty depth and helping to thicken the stew beautifully – a key component in traditional nut recipes. Infused with golden saffron threads, dried thyme, and fresh rosemary, the broth develops an unparalleled complexity. A splash of dry white wine and quality fish stock marries all these ingredients into a harmonious symphony of flavors.

Serving this magnificent seafood stew is an experience in itself. Ladle generous portions into bowls and garnish with fresh lemon wedges. Don't forget to serve alongside wedges of grilled country bread – perfect for soaking up every last drop of the exquisite broth. While this dish features an impressive list of ingredients, the process is straightforward, making it one of those satisfying easy shrimp recipes that feels gourmet without the fuss. It's a fantastic option for a memorable dinner that truly impresses.

Frequently Asked Questions