Today we will talk about a subject loved by everybody: FOOD!
We will explain a typical recipe of Spanish and especially Catalan cuisine: the ZARZUELA!
The Zarzuela is a typical dish of the Mediterranean coast of Spain and it is usually prepared in spring or summer. It could be made with fish or shellfish, and you can find different kind of fish depending on the time of the year.
According to history, the Zarzuela appeared in many restaurants in Barcelona at the end of XIX century and was linked to the modernist movement. It spread during XX century and in the book “Dalícies: a taula amb Salvador Dalí” there are many references to the Zarzuela, one in particular reports that Dalí and Gala, who loved eating fish, always ordered Zarzuela in the restaurants of Cadaqués. Today it is not a really common dish, especially for its high price, which is about 40-50 euros.
After having introduced the dish with some historical information, let´s focus on the recipe and on the ingredients:
- 8 slices of monkfish,
- 12 prawns,
- 4 scampi
- 500 gr of mussels
- 300 gr of clams
- 12 squid rings
- Fish broth
- 1 glass of white wine
- 1/4 glass of cognac
- 1/2 onion
- 2 garlic
- 1 pepper
- 6 tomatoes
- Handful of almonds and hazelnuts
- salt, oil and pepper
Let´s see now the preparation:
Mince the onion, cut in to pieces the garlic and the pepper. Dip the tomatoes in boiling water peel and cut them. Mince also the almonds and the hazelnuts, obtaining something a flour.
Fry the onion in a pan and add garlic and pepper, the tomatoes and a pinch of salt. Once the tomatoes are ready add wine, cognac and 1/5 liter of fish broth. Leave it boiling for 30 minutes to make the tastes mix, taste it and add some salt if necessary.
Take the beard off the mussels and the sand off the clams. Coat the squid rings with flour.
Preheat the oven and the grill to 180º.
Boil the mussels, drain and leave them aside for the moment.
Fry in a pan with oil the monkfish, the squid rings, the clams, the prawns and the scampi, everything one at a time and with salt and pepper.
Put in clay pot prawns, clams, squids, mussels and scampi. Pour the fried tomatoes in the clay pot, add the almonds and hazelnuts flour.
Leave in the oven for fifteen or twenty minutes.
The Zarzuela must be served just taken from the oven and it should never be dry, if the tomatoes result thick, just add some more broth.