Main course

Zarzuela de Mariscos

Catalan zarzuela combines fish, squid, shrimp, and mussels in a concentrated tomato-wine sauce finished with a traditional almond picada.

What you’ll need

• white fish fillets: 600 g
• shrimp: 400 g
• mussels: 600 g
• squid: 350 g
• tomatoes: 600 g
• white wine: 250 ml
• almonds: 70 g
• fish stock: 700 ml
• olive oil: 70 ml
• yellow onion: 180 g
• garlic: 24 g
• parsley: 25 g
• sweet paprika: 5 g
• salt: 10 g

How to make it

1. Debeard the mussels and discard any cracked ones or those that do not close when tapped. Cut the fish into 4-5 cm pieces and ring the squid; dry and lightly season the fish and shrimp.

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