One-Pot Catalan Shrimp Zarzuela with Almond-Parsley Picada
Similar to French bouillabaisse (but without the saffron), zarzuela is a rustic tomato-based seafood stew from Catalan Spain with robust Mediterranean flavors.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
Ingredients
- Shrimp options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 1 organic yellow onion
- 1 organic red or other bell pepper
- 1 organic turnip or other root vegetable
- Sunbasket tomato sauce base (tomatoes - tomato paste - fresh garlic)
- 1 tablespoon sweet smoked paprika
- 3 tablespoons roasted almonds
- 1 or 2 cloves organic peeled fresh garlic
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 organic lemon
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