Zarzuela II (zar-zoo-ay-lah) comes from the Barcelona area.of Spain and is delicious served with Saffron Rice and green peas.5 fl. oz. plus
1 teaspoon olive oil
1 large onion, thinly sliced
8 oz. squid, cut into rings
6 tomatoes, blanched, peeled and chopped
2 teaspoons chopped fresh basil
4 fl. oz. dry white wine
12 oz. eel, cut into
24 clams, steamed or
12 oz. canned clams, drained
1 teaspoon salt
1 teaspoon black pepper
10 fl. oz. fish stock
7 oz. canned tuna fish, drained and coarsely flaked
8 oz. sole fillets, skinned and cut into
2 oz. cup ground almonds
2 tablespoons chopped fresh parsley
2 teaspoon ground saffron
2 garlic cloves, crushed
2 slices white bread, fried in olive oil and quartered 8 cooked prawns or shrimps, unpeeled
In a very large frying-pan or paella pan heat the 5 fluid ounces of oil over moderate heat. When the oil is hot, add the onion and fry, stirring occasionally, for 8 to 10 minutes or until it is golden brown. Add the squid, tomatoes, basil and wine and cook, stirring occasionally, for 3 minutes. Add the eel, clams, salt, pepper and stock, reduce the heat to low and simmer for 10 minutes. Add the tuna fish and sole and simmer for a further 10 minutes.
Meanwhile, place the almonds, parsley, saffron, garlic, the remaining olive oil and one piece of fried bread in a mortar.
1 tablespoon of the liquid from the fish mixture and pound the mixture with a pestle until it forms a paste.
Spread the paste on the bottom of a warmed serving dish. Remove the frying-pan or paella pan from the heat and pour the fish mixture into the serving dish. Garnish with the remaining fried bread and the prawns or shrimps and serve at once.