Zarzuela de Mariscos (Spanish Seafood and Shellfish Stew)

The wonderful fresh array of seafood that is found all over Spain

This excellent seafood stew comes from the Catalan coast of northeast Spain. Zarzuela means "operetta," or "variety show," and perfectly describes the sing-song versatility of this dish. The greater the variety of seafood you add to this dish, the better its flavour will be.

Zarzuela de Mariscos

(Spanish Seafood and Shellfish Stew)

4 to 6 servings

Ingredients

175 ml white wine
85 ml sherry, Manzilla or Fino
Fish and shellfish (see variations), cleaned and prepared -- 2 pounds
Olive oil
1 Onion, chopped
Red, green or yellow bell peppers, diced
3-5 cloves Garlic, crushed
Serrano ham or prosciutto (optional), sliced into thin strips
2 large Tomatoes, peeled, seeded and diced
a large handful of almonds, ground in a spice grinder or food processor
1 Bay leaf
Saffron - pinch
Salt and pepper - to taste
Water or stock - 3 cups
1 tablespoon Lemon juice
 Parsley, chopped

Spanish seafood stew

Method

Clean and prepare your fish and shellfish  Set aside.

Heat the oil in a large pot over medium-high flame. Add the onions, peppers and garlic and sauté until onion turns translucent, 4 to 5 minutes. Add the ham or prosciutto and sauté for another 1 to 2 minutes.

Stir in the tomatoes, ground almonds, bay leaf, saffron and salt and pepper. Bring to a boil and simmer for about 10 minutes to marry the flavours and reduce the liquid.

Add the wine and sherry and simmer to reduce its volume by about half. Then add the water or stock, lemon juice and parsley. Bring to a boil, reduce heat to low and simmer for 10 more minutes.

Add the fish and seafood to the stew. Cover with a lid and simmer for 10 to 15 minutes, or until everything is cooked through. Do not overcook. Adjust seasoning and serve.

Variations

Use whatever fresh fish and seafood is available. Any firm, white-fleshed fish, cut into large chunks, is a good base. Other possible additions include calamari, , scallops, mussels, clams, crab, lobster and crayfish.



Empanadillas

Empanadas or empanadillas (smaller versions) are in, Spain, Portugal, the Caribbean, Latin America, and the Philippines, essentially a stuffed pastry. 

The name comes from the Spanish verb 'empanar' meaning to wrap or coat in bread.

Usually the empanada is made by folding a thin circular-shaped peice of dough over the stuffing, creating its typical semicircular shape. Empanadas are also known by a wide variety of regional names.

Most cultures have some sort of traditional "pocket" or meat pie food making it a portable and hearty meal for working people

It's quite simple -- they're very portable, easy to make and, of course, they don't have to be meaty.

Empanadillas de Atun

Ingredients for the pastry

Traditional shape for empanadillas

Ready to start filling the pastry

The filling - tuna, anchovies and egg

Now for the tricky bit.......

Ready for the oven

........and the result!

Tuna empanadillas (Makes about 15)

Pastry
135 grm plain flour
50 grm butter or margarine
2 tablespoons of Parmesan cheese, grated
¼ teaspoon salt
1 egg
water

Filling
1small onion, chopped
2 sticks of celery, chopped
2 carrots, diced
100 grm tuna, flaked
I tin anchovies
1 tin chopped tomatoes
1 large red pepper, thinly sliced
2 hard-boiled egg, chopped
Pinch paprika
2 garlic cloves, chopped

Method
Mix salt into flour and rub in butter as for short crust pastry. Work egg and cheese into mixture to make a dough, using a little water if necessary. Knead lightly, cover with clingfilm and refrigerate for 2 hours.

Soften onion, celery, carrot and red pepper in oil and add garlic. Cook for a couple of minutes, then add tomato and paprika. Cook until the vegetables are soft. Place mixture to one side to cool. Add chopped egg, tuna and anchovies to the cooled mixture.

Roll out pastry thinly, cutting into 3” diameter rounds with a cutter or glass, 1 tsp or so of mixture in the centre of each round, then fold in half, expelling the air and crimping with your fingers. Place on a non-stick tray in a pre-heated of at 200 for 20 mins. Serve at room temparture or cold with a glass of chilled Amontillado.