Zarzuela

Instructions

1. In a large casserole, cook the finely chopped onion and garlic in olive oil for 8 minutes until soft.
2. Add the chopped tomatoes, tomato paste and paprika, and let it reduce for 5 minutes.
3. Pour in the brandy, flambé or reduce by half, then add the stock, bay leaf and saffron diluted in a spoonful of hot water.
4. Bring to a gentle simmer and cook for 10 minutes to develop the flavours.
5. Add the hake and squid, then the clams. Cover and cook for 5 to 6 minutes, until the clams open.
6. Add the prawns for the last 2 minutes, adjust the seasoning, then sprinkle with parsley and ground almonds before serving.