Jul 13 2026
Restaurants›Pyrénées›Zarzuela Espagnole De Morue, Crevettes, Pétoncles, Moules, Palourdes, Amandes Rôtis Recipe

Zarzuela Espagnole De Morue, Crevettes, Pétoncles, Moules, Palourdes, Amandes Rôtis Recipe

Inspired by Pyrénées
Time45m
Serves4

Spanish zarzuela, cod, shrimps, sea scallops, mussels, clams, roasted almonds

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Ingredients

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Seafood

Vegetables & Aromatics

Spices & Condiments

Nuts

Method

Preparation

  1. 1

    Sauté the Aromatics

    In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened and fragrant.

  2. 2

    Add Vegetables

    Stir in the diced red bell pepper and chopped tomatoes. Cook for about 5-7 minutes until the tomatoes break down.

  3. 3

    Add Seafood

    Add the cod, shrimp, scallops, mussels, and clams to the pot. Sprinkle with paprika, saffron, salt, and black pepper. Stir gently to combine.

  4. 4

    Simmer

    Cover the pot and simmer for about 10-15 minutes or until the seafood is cooked through and the mussels and clams have opened.

  5. 5

    Finish

    Stir in the chopped parsley and adjust seasoning if necessary. Serve hot, garnished with roasted almonds.

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