This recipe was inspired by the recipe for Zarauela in Williams-Sonoma Essentials of Mediterranean Cooking.
Mix and match whatever seafood catches your eye for about 1 lbs total. The sequence of adding the seafood is to start with the longest cooking (shell fish) and finish with the fastest cooking (shrimp).
You can substitute clam juice with fish or chicken stock.
- 1/4 lb Fish
- 2 Mussels
- 2 Clams
- 6 med Shrimp
- 1/8 tsp toasted Saffron Threads
- 1/6 cup almonds
- 1 tbsp Parsley
- Juice from 1/2 a Lemon
- 1/4 tsp minced Garlic
- 3/4 tsp smoked Paprika
- Olive Oil
- 1/2 med Red Bell Pepper
- 1/2 med Green Bell Pepper
- 1/2 med Onion
- 1/2 cup White Wine
- 1 cup Clam Juice
- 14 oz Crushed Tomatoes
- 1/4 tsp Thyme
- 1/4 cup chopped Green Olives
- 1/2 cup rice
- Dice Onion, Green and Red Bell Peppers and set aside.
- Puree Almonds, Parsley, Lemon Juice, Garlic, Paprika and 1 tbsp Olive Oil. Add chicken stock if necessary. (In a blender there isn't enough ingredients to reach the blades.)
- Clean the shellfish and chop the fish into large chunks and set aside.
- Toast the saffron threads until dark, about 1 minute. Set aside and crumble when cooled.
- Heat 2 tbsp Olive Oil in med Sauce pan, add Peppers and onions and saute until softened.
- Start water for rice, add rice when water is boiling then cook on low heat for 15 minutes or until water is absorbed.
- Add White Wine and reduce for 1-2 minutes.
- Add crushed tomatoes, Almond puree, Chicken Stock, Saffron and olives. Season with Salt and Pepper to taste. Simmer for 10 minutes.
- Add the clams, mussels. Shell fish should be tightly closed or close when you touch them.
- Add the fish and simmer for 5 minutes.
- Add the shrimp, squid, and any remaining fast cooking seafood and simmer until the shell fish have opened and fish and shrimp are cooked. Discard any shellfish that have not opened.
- Serve over rice or with crusty bread.