Spanish Shellfish Stew—Zarzuela

Published August 28, 2007. Web Exclusive.

Why this recipe works:

For a shellfish stew recipe made without fish stock, we replaced the missing flavor by sautéing the shrimp shells in a touch of olive oil and then steeping them in wine to infuse their flavor. We also added traditional Spanish flavors to our zarzuela recipe: garlic, saffron, and paprika to… read more

For a shellfish stew recipe made without fish stock, we replaced the missing flavor by sautéing the shrimp shells in a touch of olive oil and then steeping them in wine to infuse their flavor. We also added traditional Spanish flavors to our zarzuela recipe: garlic, saffron, and paprika to round out the stew recipe and give it depth. Finally, we added a picada—bread crumbs toasted in a little olive oil—to heighten the flavor of the shellfish and thicken the broth. .

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Serves 4

Be sure to buy shrimp with their shells on and reserve the shells when cleaning the shrimp; they add important flavor to the cooking liquid in step 2. We like Sauvignon Blanc or any non-oaky Chardonnay in this recipe. Any small clams, such as littlenecks work well, but avoid large clams which will not only take up more room in the pot, but will exude more liquid than desired, diluting the broth. The cooking time of the scallops will depend on their size; we used extra- large scallops (about 2 inches in diameter and 1 inch thick), but if your scallops are smaller (about 1 inch in diameter and 1/2 inch thick), they will cook more quickly and should be added to the pot with the shrimp.

Ingredients

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