Zarzuela

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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