Zarzuela de Mariscos 😍 Ein spektakulärer spanischer Meeresfrüchteeintopf

Combine 1 pound of cod fillet cut into 1-inch pieces, 8 ounces of peeled and deveined shrimp, and 8 ounces of squid cut into half-inch thick rings in a bowl.

Season the seafood mixture with 3/4 teaspoon of salt and refrigerate until needed.

In a measuring cup, mix together 1 cup of dry white wine, 2 tablespoons of brandy, 1 tablespoon of lemon juice, and 1/4 teaspoon of crumbled saffron threads, then set aside.

In a food processor, pulse 1/3 cup of almond slivers about 20 times until finely ground, then add 1/3 cup of chopped parsley and process about 10 more times until finely chopped, and set aside.

Grate the cut side of 2 halved large ripe tomatoes on a box grater into a medium bowl until you have about 1.5 cups of tomato flesh, discarding the skins.

In a Dutch oven, heat 1/3 cup of extra virgin olive oil over medium heat until shimmering.

Add 1 finely chopped onion, 1 red bell pepper cut into quarter-inch pieces, and 1/4 teaspoon of salt, cooking while stirring frequently for 7 to 8 minutes until softened.

Stir in 2 chopped garlic cloves, 1/2 teaspoon of paprika, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of red pepper flakes, cooking for 1 minute.

Add the wine mixture and cook, stirring occasionally, until most of the liquid has evaporated, about 4 to 6 minutes.

Stir in 2 bottles of clam juice, 1/2 cup of chopped green manzanilla olives, the ground almonds, and tomato paste, then bring to a vigorous simmer, cover, and cook until the liquid is slightly thickened, about 6 to 8 minutes.

Add 1 pound of scrubbed and debearded mussels around the edge of the pot, cover, and cook for 4 minutes.

Add the seafood mixture to the center of the pot and stir to evenly distribute, ensuring all pieces are submerged in the liquid.

Cover the pot and remove from heat, letting it sit until the shrimp, cod, and squid are opaque and just cooked through, about 15 minutes, stirring gently halfway through the resting time.

Add 1 tablespoon of lemon juice, and season with salt and pepper to taste.

Garnish with 3 tablespoons of parsley and serve immediately with lemon wedges on the side.

Equipment Needed

Spice Level:

Dietary