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Zarzuela Is Catalonia's Fast, Festive, And Seafood-Filled Stew
Ingredients
- 1 pound skinless cod fillets, 1 to 1½ inches thick and cut into ¾- to 1-inch pieces
- 12 ounces extra-large shrimp, (21 to 25 per pound), peeled, deveined, and tails removed
- 8 ounces squid, bodies sliced crosswise into ½-inch-thick rings, tentacles left whole
- 1 teaspoon table salt, divided
- 1 cup dry white wine
- 2 tablespoons brandy
- 2 tablespoons lemon juice, divided, plus lemon wedges for serving
- ¼ teaspoon saffron threads, crumbled
- ⅓ cup slivered almonds
- ½ cup minced fresh parsley, divided
- 2 large tomatoes, halved through equator
- ⅓ cup extra-virgin olive oil
- 1 large onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and cut into ¼-inch pieces
- 2 garlic cloves, minced
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 2 (8-ounce) bottles clam juice
- ½ cup pitted green Manzanilla olives, chopped
- 1 pound mussels, scrubbed and debearded
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