Zarzuela
Submitted by chinolofus
A Spanish-inspired seafood rice stew loaded with clams, shrimp, scallops, and fish simmered in tomatoes, red wine, and clam juice. Topped with avocado and sour cream.
YIELD
5 servingsPREP
10 minCOOK
45 minREADY
1 hrsZarzuela is Spain’s answer to “what happens when you throw the entire fish market into one pot?" and the answer is glorious.
Clams, shrimp, scallops, and chunks of white fish all come together with toasted rice, plum tomatoes, red wine, and clam juice for a one-pot seafood feast that feels like a celebration.
The rice toasts in olive oil until golden before the liquid goes in, giving the dish a nutty backbone that sets it apart from a simple stew.
Finish it with sliced avocado, dollops of sour cream, and fresh cilantro for a presentation that looks like a restaurant plate.
Pro Tips
- Steam each type of seafood separately so nothing gets overcooked; clams, shrimp, fish, and scallops all have different timing
- Discard any clams that don’t open after steaming, as they’re not safe to eat
- Toast the rice in olive oil until it turns golden brown before adding liquid; this step builds flavor and keeps the grains from turning mushy
- Add the seafood back to the rice near the end and cook gently for just 10 minutes so it stays tender
- Squeeze fresh lime over each serving for a bright, citrusy lift that ties all the flavors together
Ingredients
Directions
Steam seafood separately until just cooked.
Remove clams from shells (discardin g any that do not open), peel and devein shrimp.
Set seafood aside.
Heat oil in a saucepan over medium heat and sauté onion and garlic until tender .
Stir in rice and parsley and cook until rice is golden brown.
Add tomatoes, cup lam juice, wine, and water.
Bring to a boil, cover, reduce heat and simmer 15 minutes.
Mix seafood into rice, add cilantro and Tabasco, cover and cook on low heat an additional 10 minutes.
Check seasoning, and salt and pepper to taste.
Pour into shallow serving dish, top with avocado slices, dollops of sour cream, and spri gs of cilantro.
Serve with lime wedges.
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