Zarzuela de Mariscos Spanish Seafood Fricassee

Heat a large pot.

Add 1 cup of squid and cook for a couple of minutes, then remove.

Add cured ham and cook for about 5 minutes.

Add 4 cups of water, 1 whole red pepper, 2 sprigs of rosemary, 2 sprigs of thyme, 2 chopped onions, 2 chopped celery stalks, and 4 cloves of garlic to the pot.

Add shrimp heads and shells to create a seafood stock and let it cook for about 20 minutes to an hour.

Add 1 tablespoon of black pepper, 1 tablespoon of salt, and 1/2 teaspoon of bay leaf powder.

Strain the solids from the liquid to keep the seafood stock.

In another bowl, heat olive oil and add 1 red pepper, 1 diced onion, 4 cloves of garlic, 1 sprig of thyme, and 1 sprig of rosemary. Cook until softened.

Add 1 can of fire roasted tomatoes and 1 can of tomato paste, mixing well.

Add 1.5 tablespoons of paprika and the strained seafood broth to the mixture, cover, and let it cook.

Add 1 cup of white wine and parsley, then taste and adjust seasoning if needed.

Finally, add mussels, little neck clams, codfish, shrimp, and the previously cooked squid. Cover and cook on low for about 5 minutes.

Finish with lemon zest and lemon juice.

Equipment Needed

Spice Level: