Seafood zarzuela is a typical dish of Spanish cuisine that is usually prepared for special occasions. It is usually prepared with fresh ingredients and can only be seafood or seafood and fish as in this case. Although it is a relatively slow process, making seafood zarzuela is very easy, so take a look at this recipe and encourage yourself to try the best of Spanish food.
| 🚻 10 Diners | 🕘 30m | 🍵 Main | 🤯 Difficulty Difference |
| Ingredients to make seafood zarzuela: |
| 2 kilograms of crab bodies 1 kilogram of pulpitos 1 kilogram of sepia 12 units of Cigala 2 kilograms of prawns 2 units of concentrated broth pill 2 units of onion 1 head of garlic 1 bunch of parsley 5 Tomato units 1 kilogram of clams 1 Rape tail unit (large) 2 kilograms of mussels 250 milliliters of cooking broth of the mussels |
| ADDITIONAL CHARACTERISTICS: expensive cost, ideal accompany with white wine, stew, |
Ingredients to make seafood zarzuela:
1. The first thing we should do to prepare this delicious seafood zarzuela is easy to wash seafood and fish. To do this, we will start with the pulpites, sepia and prawns. Cut the sepia into pieces of a bite and wash everything with plenty of water.
2. To clean the rappers, eliminate the entire skin well and discard the central spine. To do so, you have a cut through the center as seen in the photo, use a very sharp knife and be careful not to cut you.
3. If you want, eliminate the whiskers from the prawns, in this way the zarzuela will be cleaner. It also soakes the clams in salt water so that they are bound to sand and wash the bodies, the kind them and the mussels. Remember that all ingredients must be previously defrosted in case they are not fresh.
4. Next, cook the steamed mussels. Reserve separately the mussels and the cooking broth, previously passed through a strainer. If you have doubts about this cooking you can consult the recipe for steamed beers, since it is the same procedure.
5. Heat a pan with oil and make a garlic and onion stir-fry, all finely cut. Keep the flame over medium-low heat.
6. With everything already in order, we get to work with the zarzuela. To do this, heat a pot with oil, remember to use a large enough pot. When it starts to heat the oil, place the crab bodies.
7. Past 2-3 minutes, incorporates the pulpites and after another 2-3 minutes, add the sepia. Keep cooking over high heat all the time. It is important that you spread the seafood throughout the pot, since it is better not to stir the zarzuela.
8. Let them pass another couple of minutes place the rigalas, the idea is to place seafood layers. At this point you will also have to add the broth pills. You can add them in dust as seen in the photo or dissolved in a little cooking broth of the mussels.
Trick: To remove everything you can hold the pot for the handles and move a little to mix the seafood slightly. Carry out this process a few times during cooking.
9. After about 2-3 minutes, add the prawns and cover the pot. Then with the high flame and let all 15-20 minutes be cooked so that the seafood are releasing the broth.
10. Meanwhile, when the onion begins to get transparent and the garlic is made, add the grated tomato to the sauce. Stir everything well and continue cooking with the low flame so you don burn.
11. past cooking time, open the pot and remove the crab bodies. Book on a separate tray. This step is optional, since in this case we do it because the pot is not so great so that between everything. At this point the bodies are already made and can be removed without problems.
12. Once you have made space in the Marisco Zarzuela pot, add the chopped rapped and previously rinsed and drained clams. Distribute everything uniform and give a couple of shakes to the pot.
13. past another couple of minutes, incorporates all the stir-fry that we have been preparing to the pot. Remember to continue cooking over high heat and not remove with any type of ladle La Zarzuela.
14. Finally, add all the parsley along with the broth we have reserved for the cooking of mussels. Leave the fire about 3-5 minutes and turn off.
15. Now you can use a ladle and gently remove the entire zarzuela to distribute the sauce and parsley evenly. Be careful not to break the seafood inside the pot.
16. Place a body and a few mussels on each dish and serve the seafood zarzuela. You can decorate the dish with a sprig of parsley and a slice of lemon. And if you are thinking about this dish to share as a family I recommend preparing some Bruschetta with avocado as an appetizer.
