Dive into the flavors of Catalonia with this vibrant zarzuela—a rich saffron-infused stew brimming with mussels, shrimp, squid, and white fish, simmered in a tomato-wine broth. Serve with crusty bread for the ultimate coastal Spanish feast!
Ingredients
For the Sofrito Base:
- 3 tbsp olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1 pinch saffron threads
For the Stew:
- 1 cup dry white wine
- 1 cup fish stock
- 1 (14 oz) can crushed tomatoes
- 1 bay leaf
- 1 lb mixed seafood (mussels, shrimp, squid rings, white fish)
- 12 clams (optional)
To Finish:
- 2 tbsp parsley, chopped
- Lemon wedges
- Grilled bread
Instructions
1️⃣ Build Flavor Base:
- Heat oil in a deep pan. Sauté onion and bell pepper for 5 mins until soft.
- Add garlic, paprika, and saffron. Cook 1 min until fragrant.
2️⃣ Simmer Broth:
- Pour in wine and stock. Add tomatoes and bay leaf. Simmer 10 mins.
3️⃣ Cook Seafood:
- Add clams and mussels. Cover and cook 3 mins until shells open.
- Add shrimp, squid, and fish. Simmer 3-4 mins until just cooked.
4️⃣ Serve:
- Discard unopened shells. Garnish with parsley and lemon.
