Spanish Shellfish Stew
Zarzuela, or Spanish shellfish stew, shares similarities with France’s bouillabaisse, but fragranced with paprika and enriched with picada, a mixture of ground almonds and bread crumbs, the dish has a character all its own.
WHY THIS RECIPE WORKS
To get an intensely flavored zarzuela recipe, bright with wine and tomatoes, and briny with perfectly cooked shellfish, we chose shrimp, clams, mussels, and scallops, adding them in stages so each type was cooked until just done. We shelled...