Zarzuela de Mariscos with Saffron and Almond Picada

What you need

• 400 g (14 oz) monkfish fillet, cut into 4 cm (1 1/2 in) chunks
• 300 g (10 oz) cleaned squid, bodies cut into 1.5 cm (1/2 in) rings
• 8 large shell-on raw shrimp
• 500 g (1 lb) mussels, scrubbed, beards removed
• 500 g (1 lb) clams, soaked 30 min in salted water, rinsed
• 4 tbsp olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, 2 minced, 1 for the picada
• 1 tsp sweet paprika
• 3 ripe tomatoes, halved and grated, skins discarded
• 150 ml (2/3 cup) dry white wine
• 250 ml (1 cup) fish stock
• 1 pinch saffron threads
• 25 g (1 oz) blanched almonds
• 4 tbsp fresh flat-leaf parsley, chopped
• salt, to taste
• black pepper, freshly ground, to taste
• 4 slices crusty bread, to serve

Method

Restated from the original video

1. 1

   Salt the monkfish lightly. Tap each mussel and clam and discard any that do not close.

2. 2

   Toast the saffron in a small dry pan for 30 seconds, then crush it into 3 tbsp of warm fish stock and leave to steep.

3. 3

   Toast the almonds in a dry pan until golden, 3 min. Pound them in a mortar with 1 garlic clove, 1 tbsp of the parsley and a pinch of salt, adding a spoonful of stock, to make a rough paste. This is the picada.

4. 4

   Heat 2 tbsp of the oil in a wide casserole over medium-high heat. Sear the monkfish for 1 min per side and set it aside.

5. 5

   Add the remaining 2 tbsp oil and the onion. Cook over medium heat until soft and golden, 8 min.

6. 6

   Stir in the minced garlic and paprika for 30 seconds, then add the tomatoes. Cook until thick and jammy, 8-10 min.

7. 7

   Pour in the wine and boil for 2 min. Add the rest of the stock and the saffron liquid, season with salt and pepper, and simmer for 5 min.

8. 8

   Add the clams and the monkfish. Cover and cook until the clams begin to open, 4 min.

9. 9

   Add the mussels, squid and shrimp. Cover and cook until the shells open, the shrimp turn pink and the squid is opaque, 4-5 min. Discard any shell that stays closed.

10. 10

    Stir the picada into the sauce and simmer for 1 min.

11. 11

    Scatter the remaining parsley over the pot and serve at once with the bread.

Imported from cookmonkeys.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.