Spanish Seafood Stew from Valencia | Zarzuela de Pescado y Marisco

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a paella pan over medium heat and add the olive oil. A large frying pan or stockpot also works.
2. Fry the baguette slice, garlic cloves and almonds for 3 to 4 minutes until golden all over. Remove and set aside.
3. In the same pan over the same heat, sauté the squid rings for 1 to 2 minutes until lightly cooked. Remove and set aside.
4. In the same pan over the same heat, add the chopped onion and stir for 3 to 4 minutes. Add the paprika and stir quickly, then add the chopped tomatoes and season with salt and pepper. Stir every 1 to 2 minutes.
5. Meanwhile, pound the fried garlic, almonds, chopped parsley, saffron and a pinch of salt in a mortar. Add the fried bread and keep pounding until it forms a paste.
6. Sauté the tomatoes for 5 to 10 minutes until lightly cooked, then add the fish broth, stir and simmer.
7. Meanwhile, pat the cod and shrimp dry on paper towels and season with salt and pepper. Cut each cod fillet in half to make 8 pieces.
8. After the broth has simmered for 10 minutes, ladle some of it into the mortar and mix into the almond paste. Stir the paste back into the pan.
9. Add the cod in a single layer and simmer for 2 to 3 minutes. Flip each piece gently, then add the squid and shrimp, pressing them under the broth. Simmer another 2 to 3 minutes until all the seafood is just cooked through.
10. Serve straight from the pan, garnished with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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