Seafood Stew (Zarzuela)
Ingredients
- Ingredients
- 1 kilogram Tomatoes
- 2 onions
- 6 garlic cloves
- 1 fresh chili pepper
- 100 grams raw ham
- 100 milliliters olive oil
- 100 grams ground almonds
- 3 sm cans Saffron ground (each 0.2 grams)
- 4 bay leaves
- 1 sprig thyme
- 1 sprig rosemary
- 500 milliliters dry white wine
- 4 Tbsps lemon juice
- salt
- freshly ground peppers
- 500 grams clam
- 500 grams Cockle
- 400 grams Cuttlefish (ready to cook)
- 12 Scallop (tirmmed)
- 6 fresh shrimp (unpeeled)
- 3 lemons
Preparation steps
Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Quarter and remove seeds, chop. Peel onions and garlic and chop finely. Rinse chile pepper, halve lengthwise, remove seeds and ribs and cut into thin rings. Cut ham into small cubes. Heat oil in a large pot.
Saute onions, garlic and chile pepper. Add diced ham and tomatoes, simmer for about 10 minutes. Add almonds, saffron, bay leaves, thyme and rosemary. Add white wine and 500 ml (approximately 2 cups) of water. Add lemon juice and season with salt and pepper, bring to a boil and simmer, covered, for 15 minutes. Add mussels to the pan and simmer, covered, for about 5 minutes or until mussels are open. Discard all unopened mussels. Cut squid into small rings. Add squid, scallops, clams and cockle to the pot. Simmer, covered, for another 10 minutes on low heat. Cut lemon into slices. Season to taste. Serve with white bread and lemon wedges.
