Zarzuela De Mariscos

Recipe Ingredients

1/2 cup	118ml	Spanish olive oil
2 cups	125g / 4.4oz	Onions - finely chopped (large)
4 cups	584g / 20oz	Garlic cloves - finely chopped (large)
2		Red bell peppers - cored, seeded, and cut 1/4" strips
2 oz	56g	Prosciutto - cut into strips
3 lbs	1362g / 48oz	Ripe tomatoes - peeled, seeded, and chopped
		(or use canned tomatoes)
1/2 cup	73g / 2.6oz	Ground almonds - see * Note
1/2 teaspoon	2.5ml	Saffron threads
		(or 1/8 tsp ground saffron)
1 teaspoon	5ml	Dried thyme
2 sections		Fresh rosemary, leaves only - finely chopped
2 teaspoons	10ml	Salt - or to taste
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/2 teaspoon	2.5ml	Red pepper flakes
1 cup	237ml	Dry white wine
2 1/2 cups	592ml	Fish stock
		(or half clam juice, half water)
		Juice of 1/2 lemon
12		Clams - well scrubbed
12		Mussels - well scrubbed
6		Jumbo shrimp - in their shells
1 lb	454g / 16oz	Scallops
1 1/2 lbs	681g / 24oz	Squid - cleaned, and cut into rings
6		Lemon wedges - for garnish
		Wedges of grilled country bread - for serving

Recipe Instructions

* 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 over process or they can become oily.

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 wedges of lemon and toasted bread.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6194 broadcast 01-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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