Spanish·non-vegetarian·easy

Seafood Zarzuela with Saffron and Almond Picada

Name: Seafood Zarzuela with Saffron and Almond Picada
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300g large shrimp, peeled and deveined; 500g mussels, scrubbed and debearded; 200g squid, cleaned and sliced into rings; 3 tbsp olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 2 large tomatoes, grated; 150ml dry white wine; 300ml fish stock; 1 pinch saffron threads; 1 tsp smoked paprika; 30g toasted almonds; 2 tbsp fresh parsley, chopped; to taste salt and pepper

Imagine a Catalan coastal kitchen where the aroma of saffron and simmering seafood fills the air. This seafood zarzuela is my take on that beloved fisherman's stew, rich with shrimp, mussels, and squid in a tomato-wine broth. The magic happens at the end with a picada—a paste of toasted almonds, garlic, and parsley—that thickens the sauce and adds a nutty depth. You'll love sopping up the briny, saffron-infused liquid with crusty bread. It's a celebration of the sea, perfect for a special dinner yet surprisingly easy to make at home.

50 min(prep 20 + cook 30)

4 servings

450 kcal

Ingredients

large shrimp, peeled and deveined300g
mussels, scrubbed and debearded500g
squid, cleaned and sliced into rings200g
olive oil3 tbsp
onion, finely chopped1 medium
garlic cloves, minced3
tomatoes, grated2 large
dry white wine150ml
fish stock300ml
saffron threads1 pinch
smoked paprika1 tsp
toasted almonds30g
fresh parsley, chopped2 tbsp
salt and pepperto taste

Directions

1
Heat olive oil in a large skillet or paella pan over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute more.
2
Stir in grated tomatoes and smoked paprika; cook until thickened, about 5 minutes.
3
Pour in white wine and fish stock, add saffron, and bring to a simmer. Season with salt and pepper.
4
Add squid rings and cook for 10 minutes. Then add mussels, cover, and cook until they open, about 5 minutes. Add shrimp and cook until pink, about 3 minutes.
5
Meanwhile, make the picada: pound toasted almonds, a pinch of salt, and 1 tablespoon parsley in a mortar until a paste forms. Stir in a little broth to loosen.
6
Stir picada into the stew and simmer 2 minutes to thicken. Adjust seasoning.
7
Serve hot, sprinkled with remaining parsley, with crusty bread.

#seafood #stew #spanish #saffron #one-pan

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