Zarzuela recipe

Step by Step

Step 1

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.

Ingredient

Garlic

4 cloves 4 cloves
Dried marjoram

4 teaspoon 0.66 fl. ozs
Olive oil

4 cup 4 cup
Onion

1 large 1 large
Chili powder

1 tablespoon 0.5 fl. ozs
White wine

1 cup 1 cup
Chicken stock

1 cup 1 cup
Dried thyme

4 teaspoon 0.66 fl. ozs
Saffron threads

4 teaspoon 0.66 fl. ozs
Crushed red pepper

4 teaspoon 0.66 fl. ozs
Green bell pepper

1 large 1 large
Pitted kalamata olives

2 cup 2 cup
Squid

8 ounces 8 ounces
3 bay leaves

2 or 2 or
18 mussels

12 to 12 to
Spanish brandy

2 ounces 2 ounces
Diced tomatoes

1 can 1 can
Firm-fleshed fish

1 pound 1 pound
12 clams

8 to 8 to
12 large shrimp

8 to 8 to

Zarzuela recipe

Step by Step

Step 1

Ingredient

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