Spanish Shellfish Stew

Name: Spanish Shellfish Stew
Yield: Serves 4
Cuisine: Spanish & Portuguese
Ingredients: 1/4 cup, slivered almonds (about 1 ounce); 2 slices, high-quality white sandwich bread, torn into quarters; 2 tablespoons, extra-virgin olive oil; 1/8 teaspoon, salt; Pinch, ground black pepper; 1/4 cup, olive oil; 16 , extra-large shrimp (21 to 25 per pound), peeled, deveined, and shells reserved; 1 1/2 cups, dry white wine (see note); 1 , medium onion, minced; 1 , medium red bell pepper, stemmed, seeded, and chopped fine; , Salt; 3 , medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon); 1 teaspoon, sweet paprika; 1/4 teaspoon, saffron threads, crumbled; 1/8 teaspoon, red pepper flakes; 2 , bay leaves; 2 tablespoons, brandy; 1 (28-ounce) can, whole tomatoes, tomatoes chopped medium and juice reserved; 16 , littleneck clams (about 1 1/2 pounds), scrubbed (see note); 16 , mussels (about 8 ounces), scrubbed and debearded if necessary; 8 , large sea scallops (about 8 ounces), tendons removed (see illustration below); 1 tablespoon, minced fresh parsley leaves; , Ground black pepper; 1 teaspoon, juice from 1 lemon, plus extra to taste

Main Courses
Spanish & Portuguese
Fish & Seafood
Stews

Zarzuela, or Spanish shellfish stew, shares similarities with France’s bouillabaisse, but fragranced with paprika and enriched with picada, a mixture of ground almonds and bread crumbs, the dish has a character all its own.

SERVES 4

TIME 1¾ hours

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