One-Hour Spanish Shellfish Stew

Name: One-Hour Spanish Shellfish Stew
Yield: Serves 4 to 6
Cuisine: Europe, Spanish & Portuguese
Ingredients: ½ cup, panko bread crumbs; ¼ cup, slivered almonds, chopped fine; 1 tablespoon, extra-virgin olive oil; 3 tablespoons, extra-virgin olive oil, divided; 8 ounces, medium shrimp (31 to 40 per pound), peeled and deveined, shells reserved; 1½ cups, dry white wine; 1 , onion, chopped fine; 1 , red bell pepper, stemmed, seeded, and chopped fine; 1 (28-ounce) can, whole peeled tomatoes; 3 , garlic cloves, minced; 1 teaspoon, paprika; ¼ teaspoon, saffron threads; ⅛ teaspoon, red pepper flakes; 2 , bay leaves; 2 tablespoons, brandy (optional); 1½ pounds, littleneck clams, scrubbed; 8 ounces, mussels, scrubbed and debearded; 12 ounces, large sea scallops, tendons removed; 1 tablespoon, minced fresh parsley

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This briny, winey, tomatoey stew will transport you to a sunset-burnished Mediterranean terrace.

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

SERVES4 to 6

TIME1 hour

A cookbook recipe exclusively for All-Access members from One-Hour Comfort

WHY THIS RECIPE WORKS

Chock-full of seafood, seasoned with saffron and paprika, and thickened with a picada (a mix of ground almonds, bread crumbs, and olive oil), this briny, winey, tomatoey stew will transport you to a sunset-burnished Mediterranean terrace. V...

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