Mediterranean Seafood Stew – Zarzuela de Pescado


Hello everyone i´m Albert Bevia with Spain on a Fork in today´s episode we´re going to be making a seafood stew know as a Zarzuela in Spain now the word Zarzuela roughly translates to a small symphony this tells you we´re going to be using a couple different types of seafood in this dish and we´re going to create a harmony of flavors this is another recipe with an extraordinary flavor and i´m going to show you an easy way to make it so let´s get started ok the first thing we´re going to do is we´re going to cut up all our ingredients we´re always going to start by cutting our vegetable first and our fish second so let´s get started by finely mincing 2 garlics next we´ll finely dice 1 onion next we´ll finely dice 1/2 a red bell pepper ok next we´re going to start cutting our seafood we´ll get started by cutting our squid I have 1 tube of squid i´m going to cut into 1/2 x 1/2 squares and for the last ingredient we need to cut I have 1 fresh fillet of hake here I´m going to cut into 6 pieces ok now we can start making our seafood stew the first thing we need is a non-stick frying pan and we´re going to heat it with a medium heat and let´s add about 3 tablespoons of extra virgin Spanish olive oil to the pan and once our oil get´s hot let´s go ahead and season it with some sea salt and let´s add our squid and after cooking our squid for about 2 minutes let´s go ahead and remove it from the pan and now let´s add our diced onions to the pan and after cooking our onion for about 3 minutes let´s go ahead and add our 2 minced garlics and 30 seconds after adding our garlic and you can already smell that garlic fragrance let´s go ahead and add our diced red bell pepper to the pan and about 3 minutes after adding our red bell pepper to the pan let´s go ahead and add 1 tsp of dried thyme 1 tsp of smoked paprika and a pinch of sea salt and let´s mix it all together ok so its been about 5 minutes since we added the red bell pepper to the pan at this point let´s go ahead and grab 1 1/2 cups of diced tomatoes and add it to the pan a pinch of white sugar and a small pinch of sea salt and let´s mix it all together ok its been about 5 minutes since we added our diced tomatoes to the pan at this point let´s go ahead and grab about 1 1/2 cups of fish stock and add it to the pan and about a 1/4 cup of water and now we´ll add some saffron in powder form and let´s turn on our fire to a medium-high heat and once our broth begins to boil let´s go ahead and lower our fire to a LOW heat ok while our broth is simmering let´s go ahead and grab a small frying pan and turn it on to a medium heat and once the pan gets hot let´s go ahead and add about 10 blanched almonds and after dry roasting your almonds for about 3 minutes let´s go ahead and add them to a morter we´ll add about 2 tbsp of fresh parsley and let´s mash it all together and once you have everything well mashed let´s go ahead and add about 1 tablespoon of extra virgin Spanish olive oil and let´s mix it all together and now let´s add our almond and parsley mixture to the pan and let´s mix it all together and after letting our broth simmer for about 10 minutes let´s go ahead and start adding the seafood to the pan we´ll add about 10 jumbo shrimp we´ll add our squid that we cooked earlier to the pan our pices of hake and about 8 fresh mussels and now we´ll cover our pan ok it´s been about 5 minutes since we added the lid to the pan so let´s go ahead and take it off and as you can see all our mussels have opened and all our fish looks perfectly cooked so let´s go ahead and turn off our fire we´ll sprinkle with some fresh parsley and there´s our finished dish of Zarzuela Please Like, Comment and Subscribe

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