Zarzuela de Mariscos

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1/2 cup Spanish olive oil

2 large onions, finely chopped

4 large cloves garlic, finely chopped

2 red bell peppers, cored, seeded, and cut into 1/4 inch strips

2 ounce prosciutto, cut into strips

3 pounds ripe tomatoes, peeled, seeded, and chopped (or use canned tomatoes)

1/2 cup ground almonds (see Note)

1/2 teaspoon saffron threads or 1/8 teaspoon ground saffron

1 teaspoon dried thyme

2 sprigs fresh rosemary, leaves only, finely chopped

2 teaspoons salt, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes

1 cup dry white wine

2 1/2 cups fish stock, or half clam juice, half water

Juice of 1/2 lemon

12 clams, well scrubbed

12 mussels, well scrubbed

6 jumbo shrimp in their shells

1 pound scallops

1 1/2 pounds squid, cleaned and cut into rings

6 lemon wedges, for garnish

Wedges of grilled country bread, for serving