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

Ingredients

• 1 pound skinless cod fillets , 1 to 1½ inches thick and cut into ¾- to 1-inch pieces
• 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
• 8 ounces squid , bodies sliced crosswise into ½-inch-thick rings, tentacles left whole
• 1 teaspoon table salt , divided
• 1 cup dry white wine
• 2 tablespoons brandy
• 2 tablespoons lemon juice , divided, plus lemon wedges for serving
• ¼ teaspoon saffron threads , crumbled
• ⅓ cup slivered almonds
• ½ cup minced fresh parsley , divided
• 2 large tomatoes , halved through equator
• ⅓ cup extra-virgin olive oil
• 1 large onion , chopped fine
• 1 red bell pepper , stemmed, seeded, and cut into ¼-inch pieces
• 2 garlic cloves , minced
• ½ teaspoon paprika
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes
• 2 (8-ounce) bottles clam juice
• ½ cup pitted green Manzanilla olives , chopped
• 1 pound mussels , scrubbed and debearded