Zarzuela Recipes

ZARZUELA DE MARISCOS (SPANISH SEAFOOD STEW)

Steps:

• Add the saffron to the white wine and let it steep for 20-30 minutes.
• Make the almond paste. Add the almonds, parsley, garlic and olive oil to a food processor and pulse it until it forms a thick, grainy paste (don't overblend it into a smooth paste). Set it aside.
• Heat the olive oil in a large stock over medium heat. Add onions and cured pork and saute for about 5 minutes until onions are softened and translucent. Add garlic in the last minute.
• Add the brandy and white wine with saffron and simmer for about 5 minutes.
• Add the tomatoes, fish stock and clam broth. Simmer another 5 -10 minutes.
• Add the paste and stir it in. Simmer a few more minutes.
• Add the clams and mussels and simmer gently until the shells open. Stir once or twice so they cook evenly.
• Turn off the heat. Add the rest of the seafood, cover the pot and let it cook in the heat of the broth for 5 - 10 more minutes. Stir occasionally to submerge everything in the broth.
• Ladle into individual bowls and add optional seasonings, to taste.

ZARZUELA

Steps:

• Heat the oil in a large pot. Add the garlic and cook, being careful not to burn. Add the onions and peppers and saute for about 2 minutes. Add the marjoram, crushed red pepper, thyme and bay leaves. Sprinkle with salt and pepper and saute for 1 minute. Stir in the chili powder and saffron and cook for 30 seconds. Add the chicken stock and wine and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, mussels, clams and shrimp, stir and bring back to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and let stand a few minutes. Discard the bay leaves and serve.

ZARZUELA DE MARISCOS

Steps:

• In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened. Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes. Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not. Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread.

ZARZUELA

Steps:

• If the lobster is fresh, it must be cooked first Also cook the Dublin prawns first Heat 3 tablespoons of oil and fry the onions over a low heat, adding a few drops of water.
• When the onions are lightly golden, add the tomatoes until the oil separates and appears at the top , then put to one side. This is the "sofrito" Heat a little more oil and fry the bread.
• Place in a mortar with the almonds and 1 1/2 cloves of garlic and pound together to a fine paste or "picada" Put to one side To prepare the lobster, split it in half lengthwise. Remove and discard the intestinal vein which runs down the tail.
• To prepare the squid, pull the head, and tentacles away from the body.
• Pull off and discard the skin.
• Split the body in half to remove and discard the transparent bond section.
• Cut off the tentacles above the eye. Discard head and material inside the squid Wash remaining squid and slice. Season the monkfish,halibut, and lobster with salt and dust with a little flour.
• Heat a little oil and brown each fish separately, then the same with the prawns, squid and Dublin Bay prawns.
• As each is finished cooking drain, and arrange in a large flameproof earthenware dish.
• Add the mussels and clams.
• Add the remaining garlic and parsley and stand the dish over low heat. Pour over the brandy and flambe.( Light on fire) Pour in the "sofrito", just cover with hot water, bring to a boil and simmer for 4 minutes until the clams and mussels have opened.
• Discard any that remain closed.
• Mix in the "picada" and season to taste with salt. Cook for a further 5 minutes and serve immediately.
• IF YOU HAVE ANY ENERGY LEFT, enjoy!

MEDITERRANEAN SEAFOOD STEW - ZARZUELA DE PESCADO

Steps:

• Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice 1/2 of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces
• Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
• Once the oil get´s hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside
• Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes
• Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together
• Next add 1 1/2 cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together
• After cooking the tomatoes for 5 minutes, add 1 1/2 cups of fish broth to the pan, 1/2 cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to a medium-high
• Once it begins to boil, lower the heat to a LOW heat
• Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix
• After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan
• After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat
• Garnish with some fresh parsley and serve straight from the pan
• Enjoy!

CAZUELA

Steps:

• In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. , Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.

ZARZUELA

Steps:

• Take a large oven dish.
• Clean peppers and cut in rings.
• put some olive oil in pan, bake them for 3 minutes or so.
• Cook gambas until they are pink, throw water away let them cool.
• Now cut the white fish in large chunks and put a little flour on them.
• also put some flour on the squid.
• Take out the peppers, put them in the oven dish.
• Add some olive oil and now bake the white fish and squid.
• Just 1 minute each side, then put them in oven dish.
• Add the mussels and the glas of wine to the oven dish.
• Now clean the gambas, add these to the oven dish.
• The oil in the pan, add the brandy, and light it with a match.
• softly shake the pan, until the flames are gone, now add the juice to the oven dish.
• Heat oven until 200 degrees celsius.
• Now add the sofrito sauce.
• Sofrito sauce is a tomato, with garlick and onions sauce.
• You can buy these in jars, usually italian.
• Shake the oven dish a little bit, and place dish in oven for 20 minutes.
• Take a kitchen machine, and in here you put the 3 slices of bread without the crust, the almonds and the garlic.
• add a little olive oil!
• After 20 minutes you take out the oven dish, add the almond sauce, make sure all the fish is covered with the sofrito and almond sauce.
• Put oven dish for another 10 minutes in the oven.
• Now the dish is ready!

ZARZUELA

Steps:

• 1) Prepare seafood by cutting into checks, etc proper size for a stew. 2) toast saffron over warm pan and set aside 3) In a blender or food processor combine parsley, almonds, lemon juice, garlic, & paprika with 2 T EVOO and blend to a paste 4) Chop peppers, saute with 2T EVOO. Add onion and garlic. Add wine until most is cooked out of the mixture. 5) Add stock, tomato, olives, saffron, and almond mixture and season with S&P.Cook 10 minutes or so. 6) Add seafood and coo 5-10 minutes until cooked through. 7) Ladle into bowls and serve with lemon quarters.