Spectacular Spanish Seafood Zarzuela

Zarzuela – A Spanish Seafood Spectacle

Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes

Description:
Embark on a culinary journey with Zarzuela, a Catalan fish delicacy that transcends the boundaries between a tantalizing triumph and a potential culinary catastrophe. Adapted from Maria Josi Sevilla’s masterpiece, “Spain on a Plate,” this recipe promises to elevate your dining experience to new heights. Serving six lucky individuals, Zarzuela embodies the essence of Spanish coastal cuisine, where the harmony of flavors dances on your taste buds.

Ingredients:

Nutritional Information (Per Serving):

• Calories: 350.3
• Fat Content: 14.8g
• Saturated Fat Content: 2.2g
• Cholesterol Content: 225.5mg
• Sodium Content: 824.3mg
• Carbohydrate Content: 20.9g
• Fiber Content: 1.9g
• Sugar Content: 3.2g
• Protein Content: 33g

Recipe Category: Halibut

Keywords: Mussels, Squid, No Shell Fish, < 60 Mins

Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5) – Based on 1 Review

Instructions:

1. If the lobster is fresh, kickstart your culinary adventure by giving it a head start. Cook it first, ensuring it is prepared to perfection. Simultaneously, let the Dublin prawns take a plunge into the cooking realm. Heat up 3 tablespoons of olive oil and let the onions sizzle over a gentle flame, adding a few drops of water for that perfect texture.

2. Once the onions attain a delightful golden hue, introduce the tomatoes into the mix. Fry until the oil separates and gracefully rises to the top, then set this aromatic “sofrito” aside. In a culinary ballet, heat a bit more oil and let the bread take a flavorful dip in the pan.

3. Now, grab a mortar and pestle, combining almonds and 1 1/2 cloves of garlic. Pound them together into a fine paste, known as “picada.” This exquisite concoction adds depth and richness to your Zarzuela. Set it aside, letting its magic unfold later.

4. The lobster demands attention – split it in half lengthwise and bid farewell to the intestinal vein running down the tail. As for the squid, pull off the head and tentacles, discard the skin, and split the body to remove the transparent bony section. Cut off the tentacles above the eye, discard the head, and clean the remaining squid, slicing it into perfection.

5. Season the monkfish, halibut, and lobster with a pinch of salt, dusting them ever so lightly with flour. Heat a dash of oil and embark on a journey to golden perfection, browning each fish separately. Follow suit with the prawns, squid, and Dublin Bay prawns, ensuring each piece is a culinary masterpiece.

6. As each seafood star completes its performance, drain and arrange them in a large flameproof earthenware dish, setting the stage for the grand finale. The mussels and clams join the ensemble, accompanied by the remaining garlic and parsley.

7. Elevate the spectacle by standing the dish over low heat, pouring over the Spanish brandy, and igniting a flamboyant display (light it on fire). Pour in the previously prepared “sofrito,” ensuring the seafood is just covered with hot water. Let the symphony of flavors reach a crescendo as you bring it to a boil and simmer for 4 minutes, allowing the clams and mussels to unveil their treasures.

8. Discard any closed clams, setting the stage for the final act. Introduce the “picada” into the mix, season to taste with salt, and let it simmer for an additional 5 minutes. The culmination of flavors is a harmonious melody that dances on your palate.

9. With culinary prowess and a dash of flair, serve immediately, savoring the fruits of your labor. And if, by some miraculous twist of fate, you find yourself with surplus energy, indulge and enjoy the culinary masterpiece that is Zarzuela.

Embark on this gastronomic journey, where the symphony of Spanish flavors and textures orchestrates a culinary masterpiece on your plate. Zarzuela – a celebration of seafood excellence that will leave your taste buds applauding for an encore! 🦐🎉