Recipe courtesy of Iron Barley
Recipe courtesy of Iron Barley
Zarzuela
- Level: Intermediate
- Total: 50 min
- Active: 45 min
- Yield: 4 to 6 servings
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- Level: Intermediate
- Total: 50 min
- Active: 45 min
- Yield: 4 to 6 servings
Ingredients
1/4 cup olive oil
4 cloves garlic, chopped
1 large onion, diced
1 large green bell pepper, diced
1/4 teaspoon dried marjoram
1/4 teaspoon crushed red pepper
1/4 teaspoon dried thyme
2 or 3 bay leaves
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon chili powder
1/4 teaspoon saffron threads
1 cup chicken stock
1 cup white wine
1 can diced tomatoes
2 ounces Spanish brandy, optional
1 pound firm-fleshed fish, such as swordfish or tuna, cut into chunks
12 to 18 mussels
8 to 12 clams
8 to 12 large shrimp
1/2 cup pitted Kalamata olives
8 ounces squid, cut into rings
Directions
- 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.
