Zarzuela de Mariscos

Nutrition · per serving

Steps

1. 1

   Put the saffron threads in a small cup with 2 tablespoons of the hot fish stock to bloom. Keep the remaining stock hot. Pat the lobster dry, check that all clams and mussels are alive and closed or close when tapped, and discard any damaged shellfish. Season the squid lightly with a pinch of the salt and pepper.

   0.2 g saffron threads350 ml fish stock, hot1 whole (about 500 g) small lobster, split in half lengthwise300 g fresh clams, scrubbed300 g fresh mussels, cleaned and debearded180 g squid, cleaned and cut into rings4 g, plus more as needed fine sea salt1 g black pepper
2. 2

   Make the picada: in a mortar and pestle or small processor, grind the blanched almonds, garlic clove, parsley leaves, and toasted bread into a thick, slightly coarse paste. Add a spoonful of stock if needed to loosen it just enough to stir later. Set aside.

   25 g blanched almonds1 clove (4 g) garlic clove8 g flat-leaf parsley leaves20 g toasted bread, crust removed350 ml fish stock, hot
3. 3

   Heat a wide casserole or deep sauté pan over medium-high heat. Add 20 ml olive oil and sear the lobster cut side down first, then shell side, until lightly colored, about 2 minutes per side. Remove to a tray. In the same pan, add the squid and cook just 45 to 60 seconds until it firms and picks up a little color; remove. Do not overcook it now or it will toughen.

   35 ml olive oil1 whole (about 500 g) small lobster, split in half lengthwise180 g squid, cleaned and cut into rings
4. 4

   Lower to medium heat and add the remaining olive oil, onion, and sliced garlic. Cook for 4 to 5 minutes until the onion is soft and translucent, not browned. Stir in the smoked paprika for a few seconds, then add the grated tomato and bay leaf. Cook, stirring often, until the tomato thickens and the oil begins to separate, about 6 minutes; this concentrated sofrito gives the stew its depth.

   35 ml olive oil120 g small onion, finely diced3 cloves (12 g) garlic cloves, finely sliced2 g sweet smoked paprika200 g ripe tomato, grated1 bay leaf
5. 5

   Raise the heat slightly, add the brandy, and let it bubble for 20 to 30 seconds to cook off the harsh alcohol. Add the white wine and reduce by about half. Pour in the remaining hot fish stock along with the saffron infusion. Stir in the picada and simmer for 2 minutes until the broth looks lightly thickened and glossy.

   40 ml dry brandy100 ml dry white wine350 ml fish stock, hot0.2 g saffron threads25 g blanched almonds1 clove (4 g) garlic clove8 g flat-leaf parsley leaves20 g toasted bread, crust removed
6. 6

   Return the lobster to the pan, shell side down, cover, and simmer for 5 minutes. Add the clams and mussels, cover again, and cook for 3 to 4 minutes, shaking the pan once or twice, until the shells begin to open. Add the squid back in for the last 1 to 2 minutes just to finish gently in the broth.

   1 whole (about 500 g) small lobster, split in half lengthwise300 g fresh clams, scrubbed300 g fresh mussels, cleaned and debearded180 g squid, cleaned and cut into rings
7. 7

   Uncover and discard the bay leaf. Remove any clams or mussels that stayed shut. Taste the broth and adjust with the remaining salt and pepper as needed. The lobster meat should be opaque, the shellfish open, and the sauce aromatic and slightly nutty from the picada.

   1 bay leaf4 g, plus more as needed fine sea salt1 g black pepper
8. 8

   Scatter with chopped parsley and serve immediately in warm shallow bowls, spooning plenty of broth over the seafood. Offer crusty bread on the side if you like.

   10 g flat-leaf parsley, chopped

Origin & History

Zarzuela de mariscos is a classic seafood stew from the Catalan coast, especially associated with Barcelona and surrounding fishing communities. Its name echoes the theatrical Spanish art form zarzuela, suggesting a lively mix of different seafood in one dramatic dish. Traditional versions often include a picada of nuts, bread, and herbs to thicken and enrich the broth.