Spanish Shellfish Stew

Name: Spanish Shellfish Stew
Yield: Serves 4
Cuisine: Spanish & Portuguese
Ingredients: 1/4 cup, slivered almonds (about 1 ounce); 2 slices, high-quality white sandwich bread, torn into quarters; 2 tablespoons, extra-virgin olive oil; 1/8 teaspoon, salt; Pinch, ground black pepper; 1/4 cup, olive oil; 16 , extra-large shrimp (21 to 25 per pound), peeled, deveined, and shells reserved; 1 1/2 cups, dry white wine (see note); 1 , medium onion, minced; 1 , medium red bell pepper, stemmed, seeded, and chopped fine; , Salt; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon, sweet paprika; 1/4 teaspoon, saffron threads, crumbled; 1/8 teaspoon, red pepper flakes; 2 , bay leaves; 2 tablespoons, brandy; 1 (28-ounce) can, whole tomatoes, tomatoes chopped medium and juice reserved; 16 , littleneck clams (about 1 1/2 pounds), scrubbed (see note); 16 , mussels (about 8 ounces), scrubbed and debearded if necessary; 8 , large sea scallops (about 8 ounces), tendons removed (see illustration below); 1 tablespoon, minced fresh parsley leaves; , Ground black pepper; 1 teaspoon, juice from 1 lemon, plus extra to taste

3 comments

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.

A cookbook recipe exclusively for All-Access members from Spiced

SERVES4

TIME1¾ hours

A cookbook recipe exclusively for All-Access members from Spiced

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...

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