Zarzuela valenciana

Name: zarzuela valenciana
Total time: 30 min
Yield: 4
Ingredients: 5 tablespoon mild olive oil; 1 medium onion; 3 clove garlic; 1 laurel leaf; 1 mespoint saffron powder; 1 teaspoon paprika; 0.5 Red pepper; 1 tablespoon tomato paste; 3 vine tomato; 2 tablespoon dry sherry; 1 glass dry white wine; 1 fish bouillon tablet; 500 gram mixed seafood; 400 gram white fish fillet; 0.5 bunch flat leaf parsley; 1 lemon

Ingredients

5 tablespoon mild olive oil
1 medium onion
3 clove garlic
1 laurel leaf
1 mespoint saffron powder
1 teaspoon paprika
0.5 Red pepper
1 tablespoon tomato paste

3 vine tomato
2 tablespoon dry sherry
1 glass dry white wine
1 fish bouillon tablet
500 gram mixed seafood
400 gram white fish fillet
0.5 bunch flat leaf parsley
1 lemon

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.