- 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
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.
Blogs that might be interesting
42 minMain dishpeanut oil, fresh sliced stew vegetables, ras el hanout spices melange, sweet potato, garlic, fresh coriander, tomato cubes, water, baby spinach, medium sized egg,shakshuka with sweet potato and spinach
15 minMain dishbunch onion, farfalle, traditional olive oil, garlic, sprig of rosemary, tuna pieces in olive oil, Tasty vine tomato, artichoke heart in tin, olives,pasta primavera from paulien
70 minMain dishfresh puff pastry, medium sized egg, onion, shoulder ham, traditional olive oil, fresh spinach, creme fraiche, ground mature cheese 48,spinach ham quiche
20 minMain dishfarfalle, sprouts, onions, oil, smoked chicken fillet strips, French mustard, dairy spread,farfalle with mustard cream sauce