Recipe of zarzuela

Ingredients for Zarzuela
6 thick cod steaks
1 monkfish tail
12 gambas
12 langoustines
1.5 liter of mussels from Spain
1 kg of clams
1.5 kg of squid rings
2 onions
3 tomatoes or a box of crushed tomatoes
1 clove of garlic
1 teaspoon of sweet pepper   

For the preparation of the Picada ...
3 slices of thick bread
About twenty pruned almonds
2 cloves garlic
chopped parsley   


In a frying pan with a little olive oil brown the almonds with the chopped garlic and the bread crumbs roughly crumbled. Book.   

Preparation of Zazuela. Remove byssus from the molds with a knife and scrape them. Immerse them in cold water. Stir them and scrape them again if there are any impurities. Renew the operation until the water is clean.
Soak the clams in fresh clear water for about 30 minutes.
In a large pot put the mussels and cover. You can, if you wish, add a little white wine.
As soon as they open, take them out. Do the same with the clams.
Reserve the juice after filtering it.  

In paella quickly grab in olive oil one by one: fish, squid all previously floured and seasoned. Then toast the prawns followed by langoustines, count one minute on each side. Book.
Then brown chopped onions and garlic, stirring regularly. Insert saffron, sweet pepper, salt and pepper. Then add the diced tomatoes, let simmer about fifteen minutes.
Stir in fish, squid, prawns and langoustines.
Cover the juice of the mussels and clams and fill with fish stock. On a low heat, simmer about twenty minutes. A few minutes before the end lay the shells and cover.
Sprinkle with the Picada. Serve with some steamed potatoes.    



>>>>> Learn more about paella .