Filter
Reset
Sort ByRelevance
STACYEMT1
Zarzuela valenciana
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
Add the garlic, bay leaf, saffron, paprika and chilli and fry for a few minutes at low setting until everything starts to smell.
-
Then add the tomato paste and tomato cubes and fry until the tomato is soft and the sauce will bind slightly.
-
Add the sherry, the wine and the stock cube and cook over a high heat until the alcohol has evaporated.
-
Divide the seafood and fish evenly over the sauce. Leave to simmer for about 15 minutes with the lid on low heat.
-
Sprinkle the zarzuela with parsley and serve with lemon wedges for a fresh accent.
-
25 minMain dishonion, garlic, chorizo sausage, tomato, broken rosemary, fresh cod fillet, frozen garden peas, fresh fresh mint, extra virgin olive oil,garden pea mint puree with cod and chorizo -
80 minMain dishflour, Eggs, extra virgin olive oil, potatoes, garlic, pecorino (cheese), fresh thyme, pancetta,ravioli with potato-pecorino filling -
20 minMain dishgarlic, fennel bulb, Spaghetti, traditional olive oil, passata tomato sauce, vegetarian balls, pumpkin spaghetti, fresh parsley, capers,pumpkin spaghetti with fennel and veg balls -
25 minMain dishChinese noodles, chicken fillets, sambal Badjak, butter, green beans, satay sauce, baked onions,hot sambai chicken with green beans
Nutrition
350Calories
Sodium0% DV0g
Fat23% DV15g
Protein80% DV40g
Carbs3% DV8g
Fiber0% DV0g
Loved it