Zarzuela De Mariscos Recipe
Recipe information
Make Zarzuela De Mariscos in just 45m. Traditional Catalan seafood & chorizo stew, Romesco on toasted baguette
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Seafood and Chorizo
Romesco Sauce
Toasted Baguette
Prepare the Zarzuela
1. Cook the Chorizo and Vegetables
In a large pot, heat the olive oil over medium heat. Add the chorizo and sauté for about 3-4 minutes until it starts to brown. Add the onion, garlic, and bell pepper, and cook until the onion becomes translucent.
2. Add Tomatoes and Stock
Stir in the diced tomatoes, fish stock, paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
3. Add Seafood
Add the prawns, mussels, and squid to the pot. Cover and cook for 5-7 minutes, or until the seafood is cooked through and the mussels have opened.
4. Finish and Garnish
Stir in fresh parsley and adjust seasoning if necessary. Remove from heat.
Prepare the Romesco Sauce
5. Blend the Sauce
In a blender, combine the roasted red bell peppers, toasted almonds, roasted garlic, tomato paste, olive oil, red wine vinegar, and salt. Blend until smooth. Adjust seasoning to taste.
Prepare the Toasted Baguette
6. Toast the Baguette
Preheat the oven to 200°C (400°F). Brush the baguette slices with olive oil and place them on a baking sheet. Bake for about 5-7 minutes or until golden and crispy.
Local Coupons
No local coupons found for this recipe's ingredients.