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.
-
35 minMain dishcrumbly potatoes, leeks, olive oil, semi-skimmed milk, creme fraiche, hard goat cheese, sundried tomatoes in oil,stew of grilled and raw leeks
-
60 minMain dishlemongrass, oil, chicken chops, sambal oelek, sugar, coconut milk, salt, canjit, bay leaves, cloves, pandan rice,nasi koening with tjotjo ajam
-
25 minMain dishsomething crumbly potatoes, unsalted butter, beef steak the boeuf, fresh farmer soup vegetable, Chestnut mushroom, semi-skimmed milk, Parmigiano Reggiano,steak the boeuf with puree and mushrooms
-
15 minMain dishpappardelle (pasta), vine tomatoes, honey mustard dressing, fresh thyme, walnut oil, bluefin cheese, walnuts, arugula, black pepper,pappardelle with rocket and blue cheese
Nutrition
350Calories
Sodium0% DV0g
Fat23% DV15g
Protein80% DV40g
Carbs3% DV8g
Fiber0% DV0g
Loved it