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STACYEMT1
Zarzuela valenciana
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Ingredients
Directions
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Heat the oil in a large, wide pan or stir fry the onion on low setting in soft and golden brown for about 5 minutes.
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Add the garlic, bay leaf, saffron, paprika and chilli and fry for a few minutes at low setting until everything starts to smell.
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Then add the tomato paste and tomato cubes and fry until the tomato is soft and the sauce will bind slightly.
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Add the sherry, the wine and the stock cube and cook over a high heat until the alcohol has evaporated.
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Divide the seafood and fish evenly over the sauce. Leave to simmer for about 15 minutes with the lid on low heat.
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Sprinkle the zarzuela with parsley and serve with lemon wedges for a fresh accent.
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60 minMain dishfrozen dough for savory pie, mushrooms, onion, sunflower oil, fresh parsley, medium sized egg, creme fraiche,mushroom pie
Nutrition
350Calories
Sodium0% DV0g
Fat23% DV15g
Protein80% DV40g
Carbs3% DV8g
Fiber0% DV0g
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