Zarzuela

Soak 275g vongole in ice water for a couple of hours to remove the sand.

Begin with the sofrito: roughly chop 1/2 red paprika, 1/2 green paprika, 3 cloves of garlic, 1/2 Spanish onion and 5 sprigs of parsley and sweat in olive oil for about 10 mins

Add 4 hacked tomatoes, 4 laurel leaves and the peel of 1/2 orange. Add 2 tbsp tomato paste,  1 tsp saffron, 2 tsp smoked paprika powder, 15g almond flour and 1 tsp cayenne. After another 10 mins deglaze with 250 ml langoustine stock. Cool, remove the laurel and orange peel and blend

Add 400 ml fish fond, stir well and bring to the boil

Add 4 peeled gamba's, 200g cod, cut into 6 cubes, 2 dorade filets, 4 squid rings and softly boil for about 6 mins

In a separate pan boil the drained vongole  in 25ml sherry and 25ml brandy till the shells are all open, about 3 mins. Add the liquid to the soup. 

Serve as shown, finish with parsley and black pepper. With crispy bread on the side

(Based on recipes from Delicious magazine and Njam!)

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