Zarzuela de Mariscos

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •For a 45-minute version, ask your fishmonger to split the lobster and clean the squid in advance.
• •Use the widest pan you have so the shellfish steam quickly and evenly rather than piling too deep.
• •Do not add extra salt until the end; clams, mussels, and stock can make the broth salty very fast.
• •If you prefer, replace the lobster with 2 large langoustines or 4 large prawns for a slightly quicker, more economical version.

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