Zarzuela

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Ingredients

  • 4 tbsp olive oil
  • 4 cloves garlic, chopped
  • 1 large onion, diced
  • 1 large green pepper, diced
  • 1/4 tsp dried thyme
  • 1/4 tsp dried marjoram
  • 1/4 tsp crushed red pepper
  • 2 or 3 bay leaves
  • Salt and freshly ground black pepper
  • 1 tbsp chilli powder
  • 1/4 tsp saffron threads
  • 240ml white wine
  • 240ml chicken stock
  • 1 tin diced tomatoes
  • 60ml Spanish brandy, optional
  • 500g firm fish chunks, such as swordfish, shark, tuna
  • 8 to 12 large prawns
  • 12 to 18 mussels
  • 8 to 12 clams
  • 50g pitted kalamata olives
  • 250g squid, cut into rings

Use imperial measurements

Method

How to make Zarzuela

1) Heat the oil in a large pan. Add the garlic, being careful not to burn it. Add the onion and peppers and saute for approximately 2 minutes. Add the thyme, marjoram, crushed red pepper, bay leaves, salt and pepper, and saute for 1 minute.

2) Add the chilli powder and saffron, stir and saute for 30 seconds. Add the wine and chicken stock and bring to a boil. Add the tomatoes and brandy, if using, and bring to a boil. Add the fish, prawns, mussels, clams and stir.

3) Bring to a boil. When the clams open up, turn off the heat. Add the olives and squid, stir and leave to stand for a few minutes. Serve immediately.

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