The Flavors Of Barcelona, Spain
Difficulty: Moderate
Ingredients
1/2 cup olive oil
2 cups onions, chopped
2 cloves garlic, minced
1 cup tomatoes, chopped
Salt
pepper
1/4 tsp fresh thyme leaves
1/8 tsp ground saffron or threads
1/2 lb. fresh squid, cleaned and cut into 1/4-inch pieces
Spanish brandy
1 tbsp tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1/2 lb. medium shrimp, deveined
1/2 lb. fresh sea bass fillets, sliced into 1/2-inch slices
1/2 lb. scallops, whole
1/2 lb. prawns or small lobster tails
1 dozen clams, scrubbed
1 tbsp finely chopped fresh parsley leaves
2 tbsp green onions, diced
2 tbsp almond paste/ ground
Directions
In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Sauté until wilted. Season the squid with salt and pepper. Add to the onions and sauté for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and saffron, thyme, and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Season the shrimp, fish and prawns with salt and pepper. Add the clams, scampi /shrimp and fish fillets, scallops, lobster tails to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (they will turn pink and there tails will curl completely in). Stir in chopped tomatoes and almond paste. Remove from the heat and ladle into serving bowls. Garnish with parsley or green onions and serve with crusty bread.
Serves 4
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| La Boqueria, Barcelona Spain! |
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| Rich In History, Produce And Fish And Shellfish Straight Out Of The Sea! |
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