Zarzuela (Spanish Seafood Stew)

Name: Zarzuela (Spanish Seafood Stew)
Total time: 75 min
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

www.americastestkitchen.com

Teeming with mussels, squid, shrimp, and cod, Catalonia's zarzuela is a quick-cooking extravaganza of classic Spanish flavors.

Keywords

Main Courses
Spanish & Portuguese
Fish & Seafood
Weeknight
Stews

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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