Paella Valenciana
1 recipe
Fish Zarzuela
ingredients
servings
8
Monkfish
1 unit
Prosciutto
50 grams
Squid
250 grams
Norway lobster
400 grams
Wheat flour bread
4 slices
Onions
1 unit
White wine
5 glasses
Iodized salt
to taste
Diced peeled tomatoes
600 grams
Pepper
to taste
Brandy
2 spoons
Garlic
3 wedges
Saffron
1/3 gram
Parsley
2 spoons
Mussels
1000 grams
Extra virgin olive oil
5 spoons
single courses from Spain
Fish Zarzuela
Fish Zarzuela
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Typical sea Recipe of Catalonia, delicious and rich in flavor, served in the traditional crock pot. Main course a must try!
preparation
step 1
Prepare the base. Chop the onion and 1 clove of garlic and let them dry in a pan with 5 tablespoons of oil for 2 minutes. Merge the ham cut into strips, stir for 1 minute.
step 2
Combine the tomatoes. Before spelali, privali the seeds and chop them irrigates with wine and brandy. Cook for 10 minutes. Pour the saffron diluted in 2 dl hot water or fish stock, and almonds.
step 3
Cook the mussels. Pour clean mussels in a little oil with 1 clove of crushed garlic, cover them and make them open flame. Sgusciale Set aside 8 with the shell to decorate.
step 4
Make soup. Put the slices of monkfish in tomato sauce, bring to the boil and cook for 4-5 minutes. Clean the squid, cut into rings and add them to the soup.
step 5
Complete the dish. Bring the soup back to a boil, cook for 3 minutes, stirring join cleaned prawns and mussels, stir and cook for about 3 minutes from the resumption of the boil.
step 6
Season with salt and pepper and powder with chopped parsley. Just before serving, combine whole mussels in their shells. Accompany with toasted bread toasted and rubbed with garlic.
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