A Spanish form of operetta, but also a shellfish stew. For 4.
16 large mussels
24 palourdes (a sort of clam)
1 small red chili pepper
300g cleaned squid
2 langouste tails or 8 langoustines (cooked)
1/2 tsp saffron
2 cloves garlic
salt & pepper
Clean mussels and clams. Cut the monkfish into chunks and slice the squid in rings. Wash langouste/langoustines. Peel and chop onions and garlic. Peel, deseed and chop the tomatoes. Chop the chili.
Put mussels and clams in a large pan and cook over a high heat, shaking occasionally, until they open; throw away those that don’t. In a frying pan, heat 10cl olive oil, add onion, garlic, tomatoes, 2 tbsp chopped parsley, salt and pepper, saffron, and chili. Cook for 15 mins, stirring from time to time.
Heat a casserole with 4 tbsp olive oil. Put in the monkfish and squid. Cook gently for 10 minutes, add 1 tbsp lemon juice. Then add the mussels, clams, langouste, and tomato sauce. Stir and cook gently, covered, for another 15 minutes. Then add 4 tbsp white wine and 2 tbsp cognac. Stir, pour into a hot dish, and serve immediately, with lots of bread.
[Steve says: if you are worried about the squid being tough, fry them quickly in a separate pan, and throw them into the zarzuela just before serving.]