How to make an original SUQUET DE PEIX or ZARZUELA paella recipe from Valencia, Spain
- Preparatión time: 15 minutos Cooking time: 55minutos People: 4 dinners
By way of guidance the paella exposed is 4 full rations. Let´s quantify the ingredients for 4 diners whose proportion can multiply to make it bigger:
- 4 ud. Monkfish tails
- 6 ud. Prawns
- 6 ud. Langoustines
- 300 g / 10,58 oz Cuttlefish
- 250 g / 8,82 oz Mussels
- 3/4 Potatoes
- 8 tablespoonful oil
- 700 mL fish broth
- 50 g / 1,76 oz Almonds
- 3 Garlic cloves
- ½ Slice of bread
- 2 tablespoonful paprika
- A pinch of saffron otherwise saffron dye
- Salt, pepper, a little tablespoonful cinnamon and 4 cloves
A) On this occasion we are going to use portable assemblage, formed by:
“Suquet de peix” or “Zarzuela” is a stew of different fish on a light sauce. There are some guidelines to prepare, but there are no rigid rules about the fish used. Originally, it was a stew in which used the most difficult fish to sell to feed the crew of the fishing boats. Nowadays, the most renowned restaurants of Valencia serve it prepared from the best and most valued fishes: monkfish, gilt head bream or grouper.
In a deep enameled pan with olive oil, fry all the ingredients for the chopped except the garlics for 2-3 minutes until get brown.
ADD POTATOES AND PAPRIKA
Fry the paprika in another pan for a few seconds. Care, paprika burns easily. Add to broth. Alternatively you can fry the paprika with the cuttlefish. Fry it seconds before adding the broth.
ADD CHOPPED AND SEASON
When the broth begins to boil incorporate the chopped that we have kept in the mortar and stir well.
ADD MONKFISH AND SHELLFISF
After 7/8 minutes add prawns, langoustines and mussels. Cooking is allowed to simmer until the sauce is reduced and everything is cooked through, about 15 minutes
READY TO EAT!! DELICIOUS!!
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