John Myers
Zarzuela
The perfect zarzuela recipe with a picture and simple step-by-step instructions.
- 500 g Clams
- 500 g Scallops
- 300 g Monkfish fresh
- 300 g Cod fillet
- 500 g Squid rings
- 10 Pc. Fresh prawns
- 100 ml Olive oil
- 3 Pc. Onions
- 5 Pc. Garlic cloves
- 1 Pc. Chilli pepper
- 300 g Pickled tomatoes
- 2 Can Saffron powder
- 3 Pc. Bay leaves
- 1 tsp Thyme
- 1 tsp Rosemary
- 500 ml White wine
- 4 tbsp Lemon juice
- 1 Bd Parsley
- 2 Pc. Lemons
- Salt and pepper
- Wash all clams carefully. Sort out and dispose of opened mussels.
- Heat the oil in a large saucepan and fry the onions, garlic and chilli pepper in it. Add canned tomatoes with the juice.
- Add saffron, bay leaves, thyme, rosemary and white wine and mix everything well. Add all the mussels to the stock and carefully fold in.
- Season to taste with salt, pepper and 2 tablespoons of lemon juice. Let simmer for about 5 minutes.
- Lift the mussels out of the brew. Sort out and dispose of mussels that have not opened.
- Wash the monkfish, cod and squid rings and pat dry, drizzle with the remaining lemon juice. Cut the prawns open on the back, remove the black thread.
- Put everything in the broth and cook on low heat for about 10 minutes.
- Season again with salt and pepper, add the mussels again and serve in a saucepan sprinkled with parsley.
- Serve with white bread, lemon wedges and a cool white wine.
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