How to make an original SUQUET DE PEIX or ZARZUELA paella recipe from Valencia, Spain

Original Paella RECIPE “SUQUET DE PEIX”, is a typical dish of fishermen of the Valencian coast. 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. We have opted for the monkfish accompanied by cuttlefish, prawns, langoustines and mussels. Pay attention to potatos, they eat treading them with a fork along with the broth of the stew … delicious! Definitely our favorite potato!, We also suggest a good bread, scrumptious!.
It’s easy to make and it’s delicious. Enjoy it and tell us your experience!!
 

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  • Preparatión time: 15 minutos    Cooking time: 55minutos     People: 4 dinners



 
INGREDIENTS AND PROPORTIONS


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: 

suquet de peix www.originalpaella.com

    • 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 
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  • Salt, pepper, a little tablespoonful cinnamon and 4 cloves
 

 

suquet de peix zarzuela www.originalpaella.comTime:

 
 
 
 
 
 
 
 
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Preparations:

suquet de peix zarzuela www.originalpaella.com“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. 

We will use monkfish tails, cuttlefish, mussels, prawns, langoustines and potatoes.
To make the chopped we use garlic, almonds and bread.
And as spices paprika, cinnamon, cloves, pepper and a pinch of saffron.
 
 


READY, SET, GO!

suquet de peix zarzuela www.originalpaella.com

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.


 
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In a mortar, chop the 3 cloves of garlic, when the almonds and the bread get brown, pass them to the mortar pounding to a paste. We Keep it.
 


 

 

 

 

 

 

 

 

KEEP FRYING

In the same oil add the cuttlefish to fry for 4-5 minutes. Once the cuttlefish get brown add fish broth previously prepared.
 
For broth we used: 1/2 kg of rock fish and a large head of monkfish and grouper. Simmer gently for 45 minutes to 1 hour and after this time, strain the broth and keep.
 
 
 
 




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ADD POTATOES AND PAPRIKA

 
Stir and add the peeled and sliced potatoes ​​about half a centimeter.
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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.

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ADD CHOPPED AND SEASON

When the broth begins to boil incorporate the chopped that we have kept in the mortar and stir well.

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Then cinnamon, cloves, saffron and pepper is added, the latter is left to diner’s taste.Cook about 10/12 minutes
 







 

 

 

ADD MONKFISH AND SHELLFISF

Below place the monkfish tails. Sauté everything and move with a wooden spoon.
 
 
 

 

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!!

 
Let rest and it can be served in the same pan or individual plates. Pay attention to potatos, they eat treading them with a fork along with the broth of the stew … delicious! Definitely our favorite potato!, We also suggest a good bread, scrumptious!
suquet de peix or zarzuela paella recipe