Spanish Shellfish Stew (Zarzuela) | America's Test Kitchen

Ingredients

• 1/4 cup slivered almonds (about 1 ounce)
• 2 slices high-quality white sandwich bread, torn into quarters
• 2 tablespoons extra-virgin olive oil
• 1/8 teaspoon salt
• Pinch ground black pepper
• 1/4 cup olive oil
• 16 extra-large shrimp (21 to 25 per pound), peeled, deveined, and shells reserved
• 1 1/2 cups dry white wine (see note)
• 1 medium onion, minced
• 1 medium red bell pepper, stemmed, seeded, and chopped fine
• Salt
• 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
• 1 teaspoon sweet paprika
• 1/4 teaspoon saffron threads, crumbled
• 1/8 teaspoon red pepper flakes
• 2 bay leaves
• 2 tablespoons brandy
• 1 (28-ounce) can whole tomatoes, tomatoes chopped medium and juice reserved
• 16 littleneck clams (about 1 1/2 pounds), scrubbed (see note)
• 16 mussels (about 8 ounces), scrubbed and debearded if necessary
• 8 large sea scallops (about 8 ounces), tendons removed (see illustration below)
• 1 tablespoon minced fresh parsley leaves
• Ground black pepper
• 1 teaspoon juice from 1 lemon, plus extra to taste