Zarzuela de Mariscos
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
273 kcal
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Course
Main Course, Appetizer, Soup, Lunch
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Cuisine
Spanish
Zarzuela de Mariscos
Description
Zarzuela de Mariscos is a seafood mixture cooked in a pot with olive oil, aromatic saffron-infused water, and classic Mediterranean seasonings. Key ingredients include large shrimp, optional clams in the shell, squid rings, and crabmeat. The stew begins by sautéing onions and garlic to build flavor, then adding shellfish and brandy to enhance the aromatic profile. Tomatoes and roasted red peppers contribute acidity and sweetness, while paprika and white wine add depth and complexity. The seafood cooks gently until the clams open, indicating doneness.
Texture is varied with firm shrimp, tender squid, and delicate crab combined in a flavorful broth. The picada, a crushed blend of almonds, parsley, garlic, and lemon juice, is incorporated at the end to thicken and brighten the stew. This sauce enriches the dish without overpowering seafood's natural taste.
Serve this stew immediately with a side of rustic bread to dip into the fragrant juices. It works well as a main course for a seafood-focused meal and showcases a combination of Mediterranean cooking techniques and ingredients.
Ingredients
- saffron a pinch
- 1/4 cup olive oil
- 1 onion minced, small, yellow
- 3 cloves garlic minced
- salt
- 1/2 pound Shrimp large
- 1 dozen clams optional, small, in the shell
- 3 tablespoons brandy (optional)
- 3 Roma tomatoes peeled
- 3 roasted red peppers chopped roughly
- 1 tablespoon paprika (sweet or smoked)
- 1 cup white wine
- 1/2 pound squid, cleaned and cut into rings
- 1/2 pound crabmeat
PICADA
- 1/4 cup almonds chopped, slivered
- 2 tablespoons parsley chopped
- 1 clove garlic chopped
- salt
- lemon juice of a
Instructions
- Heat up a cup of water and crumble the saffron in it. Let this steep while you peel shrimp, cut vegetables, etc.
- Pound the almonds, salt and garlic in a mortar and pestle until it's starting to become a paste, then add the parsley and pound into a smoother paste.
- Heat the olive oil over medium-high heat in a large, heavy pot. Sauté the onion until transparent and soft, but not browned. Add the garlic and cook another minute. Sprinkle some salt over everything.
- Add the shrimp and clams, brandy, tomatoes and roasted red peppers. Stir well and when this starts cooking nicely, stir and add the paprika, the saffron water and the wine. Bring this to a boil quickly, then add the squid and crabmeat.
- Once all the clams have opened up, loosen the picada with the lemon juice and stir it into the pot. Serve at once with crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 152mg | 51% |
| Sodium | 807mg | 34% |
| Potassium | 440mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1132IU | 23% |
| Vitamin C | 21mg | 23% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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