Recipe(tried): Zarzuela de Mariscos (Seafood Stew) repost of one of my recipes.

Recipe: Zarzuela de Mariscos (Seafood Stew)
To: Cooking Club at Recipelink.com
From: Gladys/PR 10-11-2002

1/2 cup Spanish olive oil
2 large onions; finely chopped
4 large cloves garlic; finely chopped
2 red bell peppers; cored, seeded, and chopped
2 oz prosciutto; cut into strips
3 lb ripe tomatoes; peeled, seeded, and chopped
1/2 cup ground almonds (see note)
1/2 tsp saffron threads or
1/8 tsp saffron
1 tsp dried thyme
2 sprigs fresh rosemary; leaves only, finely chopped
2 tsp salt; or to taste
1/2 tsp black pepper; freshly ground
1/2 tsp red pepper flakes
1 cup dry white wine
2 1/2 cups fish stock or; or half clam juice, half chicken stock
1/2 lemon; juiced
12 clams; well scrubbed
12 mussels; well scrubbed
6 jumbo shrimp in their shells
1 lb scallops
1 1/2 lb squid; cleaned and cut into rings
6 lemon wedges; for garnish
wedges grilled country bread; for serving

In a large enameled cast iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes, or until softened.

Stir in the prosciutto and cook for 3 minutes more, stirring occasionally.

Add the tomatoes and increase the heat to medium-high. Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated.

Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, and red pepper flakes, and wine. Reduce the mixture until the wine has almost all evaporated.

Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes.

Add the shrimp, scallops, and squid and cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not.

Taste and adjust seasoning, if necessary, and serve straight from the casserole into heated soup bowls, garnished with a wedges of lemon and toasted bread.

Note: To grind almonds, freeze 2 ounces of blanched, slivered almonds and then pulse them in a food processor only until finely ground. Do not overprocess or they can become oily.

Servings: 6