Zarzuela de mariscos is a Spanish seafood stew that uses lots of different seafoods, tomatoes, peppers and a picada, a sort of zippy herb pesto, right at the end. It’s tasty, easy to make and versatile.
Ingredients:
1/4 cup olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 tomatoes, peeled and chopped
1/2 cup dry white wine
1/2 cup fish stock or seafood broth
1 bay leaf
1/2 teaspoon saffron threads
1/2 teaspoon smoked paprika
1 pound mussels, cleaned and debearded
1 pound clams, scrubbed
1 pound squid, cleaned and cut into rings
1/2 pound shrimp, peeled and deveined
1/2 pound monkfish, cut into chunks
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Heat the olive oil in a large, deep skillet or pot over medium heat. Add the onion, garlic, and bell peppers, and sauté until softened, about 5 minutes.
Add the chopped tomatoes to the skillet and cook for another 5 minutes, stirring occasionally.
Pour in the white wine and fish stock, then add the bay leaf, saffron threads, and smoked paprika. Bring the mixture to a simmer.
Add the mussels and clams to the pot, cover, and cook for about 5 minutes, or until the shells have opened.
Stir in the squid, shrimp, and monkfish, and cook for another 5-7 minutes, or until the seafood is cooked through.
Discard the bay leaf and any unopened shells. Season the stew with salt and pepper to taste.
Garnish with chopped parsley and serve with lemon wedges on the side.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 300 kcal | Servings: 4 servings
