Spanish Shellfish Stew (Zarzuela)

Name: Spanish Shellfish Stew (Zarzuela)
Total time: 105 min
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

www.americastestkitchen.com

Zarzuela, or Spanish shellfish stew, shares similarities with France’s bouillabaisse, but fragranced with paprika and enriched with picada, a mixture of ground almonds and bread crumbs, the dish...

Keywords

Spanish & Portuguese
Fish & Seafood
Main Courses
Stews

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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