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What You Need:
(To Serve: 6)
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A 1½ pound live lobster
12 large raw shrimp, in their shells
¼ cup olive oil
1 cup finely chopped onions
1 tablespoon finely chopped garlic
2 small sweet red or green peppers, deribbed, seeded and finely chopped
2 tablespoons finely chopped lean smoked ham
6 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca)
½ cup blanched almonds, pulverized in a blender or with a nut grinder or mortar and pestle
1 large bay leaf, crumbled
1/8 teaspoon ground saffron or saffron threads crushed with a mortar and pestle or with the back of a spoon
1 teaspoon salt
Freshly ground black pepper
3 cups water
½ cup dry white wine
1 tablespoon fresh lemon juice
12 mussels, washed, scrubbed and with black tufts removed
12 small clams, washed and thoroughly scrubbed
½ pound sea scallops, cut in half
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Translate this recipe:
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| How To Cook: |
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1. With a cleaver or large, heavy knife, chop off the tail section of the lobster at the point where it joins the body. Then cut the tail crosswise into 1-inch thick slices. Twist or cut off the large claws, and cut the body of the lobster in half lengthwise.
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2. Remove and discard the gelatinous sac (stomach) in the head and the long white intestinal vein which is attached to it, but leave the greenish brown tomalley (liver) and the black coral (roe) if there is any.
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3. Shell the shrimp but leave the tail shell attached. With a small, sharp knife, devein them by making a shallow incision down their backs and lifting out the intestinal vein with the point of the knife. Set the lobster and shrimp aside.
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4. In a heavy 6- to 8-quart casserole, heat the olive oil over moderate heat until a light haze forms above it. Add the onions, garlic, and red or green peppers and, stirring frequently, cook for 5 minutes, or until the vegetables are soft but not brown.
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5. Stir in the ham and cook for a minute or two. Then add the tomatoes, pulverized almonds, bay leaf, saffron, salt and a few grindings of pepper, raise the heat and bring to a boil.
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6. Cook briskly for about 5 minutes, or until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in a spoon.
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7. Add the water, wine and lemon juice and bring to a boil. Stir thoroughly, then drop in the lobster, mussels and clams. Cover the casserole tightly, reduce the heat to moderate and cook for 10 minutes. Add the shrimp and scallops, cover, and cook 5 minutes longer.
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8. Discard any clams or mussels that have not opened.Taste the "zarzuela" for seasoning and serve it directly from the casserole, sprinkled with parsley if you like.
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