Spanish Seafood Zarzuela

• Garlic4 cloves
• Olive oil3 tablespoons
• Parsley2 sprigs
• Clam300g
• Mussel500g
• Prawn200g large
• Saffron threadspinch
• Calamari200g
• Onion1 large
• Paprika1 teaspoon
• Tomato2 ripe
• Bread1 slice fried
• Fish stock500 ml
• Almond50g toasted
• Monkfish400g
• Dry white wine200 ml
• Red bell pepper1

How to Make It

• 1

  Prepare the Aromatics: Heat 3 tablespoons of Spanish olive oil in a large, heavy-bottomed pot or a wide paella pan over medium heat. Add 1 finely diced large onion and 4 cloves of minced garlic, sautéing gently until the onion is translucent and soft, about 8-10 minutes. Do not let the garlic brown, as this can make it bitter.

• 2

  Build the Sofrito Base: Stir in 2 diced ripe tomatoes (peeled and deseeded) and 1 diced red bell pepper. Cook, stirring occasionally, for about 15-20 minutes until the vegetables have broken down into a rich, thick sofrito. The mixture should be deeply colored and fragrant, indicating a well-developed base.

• 3

  Add Spices and Wine: Sprinkle in 1 teaspoon of sweet paprika and a pinch of saffron threads (crushed between your fingers) into the sofrito, stirring for 1 minute until fragrant. Pour in 200 ml of dry white wine, bringing it to a simmer and cooking until the alcohol has evaporated, which takes about 3-5 minutes.

• 4

  Introduce Fish and Broth: Add 500 ml of rich fish stock to the pot and bring it to a gentle simmer. Gently place 400g of firm white fish fillets (like monkfish or hake, cut into 3-4 cm pieces) into the sauce. Cover and cook for 5 minutes, allowing the fish to partially cook through.

• 5

  Incorporate Shellfish: Carefully add 200g of large prawns (peeled, devained, tails on), 500g of scrubbed mussels, 300g of purged clams, and 200g of cleaned calamari rings or pieces to the pot. Cover again and cook for another 5-7 minutes, or until the mussels and clams have opened and the calamari is tender. Discard any mussels or clams that remain closed.

• 6

  Prepare the Picada: While the stew simmers, prepare the picada. In a mortar and pestle, grind 50g of toasted almonds, the leaves from 2 sprigs of fresh parsley, and 1 slice of fried bread until a smooth paste forms. This traditional Spanish thickening agent adds incredible depth and flavor.

• 7

  Finish and Serve: Stir the picada into the zarzuela, gently mixing it through the sauce. Simmer for a final 2-3 minutes to allow the flavors to meld and the sauce to slightly thicken. Serve immediately in wide, shallow bowls, garnished with fresh parsley and crusty bread for dipping.