Zarzuela De Mariscos

Categories: Too | Hot | Tamales

Serves: 6 Servings

Ingredients:

1/2 c Spanish olive oil
2 lg Onions; finely chopped
4 lg Cloves garlic; finely
-chopped
2 Red bell peppers; cored,
-seeded, and Cut Into
-1/4Inch Str
2 oz Prosciutto; cut into strips
3 lb Ripe tomatoes; peeled,
-seeded, and Chopped Or
-Canned Tomatoes
1/2 c Ground almonds (see Note)
1/2 ts Saffron Threads Or
1/8 ts Saffron
1 ts Dried thyme
2 Sprigs fresh rosemary;
-leaves only, finely Chopped
2 ts Salt; or to taste
1/2 ts Black pepper; freshly ground
1/2 ts Red pepper flakes
1 c Dry white wine
2 1/2 c Fish Stock Or; or half clam
-juice, Half Water
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
1 Wedges grilled country
-bread; for serving

Instructions:
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
mediumhigh. 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. Yield: 6 servings 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. Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved
Recipe By : TOO HOT TAMALES SHOW #TH6194

Posted to MC-Recipe Digest V1 #300

Date: Wed, 13 Nov 1996 17:36:44 -0600

From: Pat Asher

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