Spanish Zarzuela de Mariscos – Catalan Seafood Medley

A luxurious seafood stew from Catalonia, Zarzuela is made with a medley of shellfish and fish in a saffron-tomato-white wine sauce, often served at special occasions.

Ingredients (Serves 4):

* 200g shrimp
* 200g mussels
* 200g clams
* 300g firm white fish (hake, monkfish)
* 1 onion, chopped
* 2 garlic cloves, minced
* 2 tomatoes, peeled and chopped
* 100ml white wine
* 1 pinch saffron threads
* Olive oil, salt, pepper, parsley

Instructions:

1. Sauté onion and garlic in olive oil. Add tomatoes and saffron, cook until thickened.
2. Pour in white wine and simmer.
3. Add fish, then mussels, clams, and shrimp. Cover and steam until shellfish open and fish is cooked.
4. Season and garnish with parsley. Serve with toasted bread.

Catalan Tip:
For extra richness, blend a paste of almonds and garlic (picada) and stir in before serving.

rilled Lobster Tails with Crispy Fries & Creamy Sauce
Ingredients:
For the Lobster Tails:
2 large lobster tails, split in half
2 tablespoons butter, melted
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon lemon juice
1 tablespoon chopped parsley (for garnish)
For the Fries:
2 large russet potatoes, cut into fries
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika
For the Creamy Sauce:
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon hot sauce (optional)
Instructions:
Prepare the Fries:
Preheat the oven to 425°F (220°C) or heat oil in a deep fryer to 350°F (175°C).
Toss the fries with olive oil, salt, black pepper, garlic powder, and paprika.
Bake for 25-30 minutes or fry until golden brown and crispy.
Grill the Lobster Tails:
Preheat a grill or skillet to medium-high heat.
Brush the lobster tails with melted butter, olive oil, garlic powder, smoked paprika, salt, and black pepper.
Grill flesh-side down for 4-5 minutes, then flip and cook for another 2-3 minutes until opaque.
Squeeze fresh lemon juice over the lobster tails and garnish with chopped parsley.
Make the Creamy Sauce:
In a small bowl, mix mayonnaise, Dijon mustard, lemon juice, smoked paprika, garlic powder, and hot sauce.
Assemble & Serve:
Place the crispy fries on a plate and top with grilled lobster tails.
Drizzle with creamy sauce and garnish with extra parsley.
Serve immediately and enjoy this luxurious seafood feast!

Creamy Tuscan Shrimp Gnocchi

A dreamy bowl of pillowy gnocchi tossed with juicy shrimp, sun-dried tomatoes, garlic, spinach, and a luxuriously creamy parmesan sauce!

⸻
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2
Calories: ~620 kcal per serving

⸻
Ingredients

• 12 oz potato gnocchi
• 10–12 large shrimp, peeled & deveined
• 1 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup baby spinach
• ¾ cup heavy cream
• ⅓ cup grated parmesan cheese
• Salt & black pepper to taste
• Fresh basil (for garnish)

⸻
Instructions

1⃣ Cook the Gnocchi:
• Boil gnocchi in salted water according to package instructions. Drain and set aside.

2⃣ Sauté the Shrimp:
• In a skillet, heat olive oil over medium-high.
• Add shrimp, season lightly, and sear 1–2 minutes per side. Remove and set aside.

3⃣ Make the Sauce:
• In the same pan, melt butter. Sauté garlic and sun-dried tomatoes for 1–2 minutes.
• Pour in heavy cream and simmer gently. Stir in parmesan until melted and smooth.

4⃣ Combine & Finish:
• Add gnocchi, spinach, and shrimp to the sauce.
• Toss gently to coat everything and let spinach wilt. Season to taste.

5⃣ Serve:
• Plate hot with a sprinkle of fresh basil and cracked black pepper.

⸻
Pro Tip:
Toast your gnocchi in a skillet for 2 minutes before tossing in sauce for extra texture!

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Creamy Tuscan Shrimp Gnocchi

A dreamy bowl of pillowy gnocchi tossed with juicy shrimp, sun-dried tomatoes, garlic, spinach, and a luxuriously creamy parmesan sauce!

⸻
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 2
Calories: ~620 kcal per serving

⸻
Ingredients

• 12 oz potato gnocchi
• 10–12 large shrimp, peeled & deveined
• 1 tbsp olive oil
• 2 tbsp butter
• 3 garlic cloves, minced
• ½ cup sun-dried tomatoes, chopped
• 1 cup baby spinach
• ¾ cup heavy cream
• ⅓ cup grated parmesan cheese
• Salt & black pepper to taste
• Fresh basil (for garnish)

⸻
Instructions

1⃣ Cook the Gnocchi:
• Boil gnocchi in salted water according to package instructions. Drain and set aside.

2⃣ Sauté the Shrimp:
• In a skillet, heat olive oil over medium-high.
• Add shrimp, season lightly, and sear 1–2 minutes per side. Remove and set aside.

3⃣ Make the Sauce:
• In the same pan, melt butter. Sauté garlic and sun-dried tomatoes for 1–2 minutes.
• Pour in heavy cream and simmer gently. Stir in parmesan until melted and smooth.

4⃣ Combine & Finish:
• Add gnocchi, spinach, and shrimp to the sauce.
• Toss gently to coat everything and let spinach wilt. Season to taste.

5⃣ Serve:
• Plate hot with a sprinkle of fresh basil and cracked black pepper.

⸻
Pro Tip:
Toast your gnocchi in a skillet for 2 minutes before tossing in sauce for extra texture!