2 slices high quality white sandwich bread, torn into quarters
2 T extra-virgin olive oil
1/8 t salt, pepper
STEW- 1/4 C olive oil
salt, pepper
16 extra-large shrimp (21-25 per pound), peeled, deveined, and shells reserved
3 garlic cloves, minced
1 1/2 C dry white wine, 2 T brandy
1 onion, minced, about 1 C
1 red bell pepper, stemmed, seeded, chopped fine
1 t sweet paparika; 1/4 t saffron threads, crumbled; 1/8 t red pepper flakes; 2 bay leaves
8 large sea scallops, about 8 oz., tendons removed
16 littleneck clams, about 1 1/2 lb., scrubbed
16 mussels, about 8 oz., scrubbed and debearded if necessary
1 28-oz can whole tomatoes in juice, tomatoes chopped medium, juice reserved
1 T minced fresh parsley, pepper
1 t lemon juice
Instructions
FOR THE PICADA- place oven rack in middle, heat to 375 degrees. pulse the nuts in food processor to fine crumbs. add the bread, olive oil, salt & pepper to taste. pulse the bread to coarse crumbs. spread the mixture out evenly over a rimmed baking sheet and toast, stirring often, until golden brown, about 10 minutes. set aside.
FOR THE STEW- heat 1 T oil in medium sauce pan over medium until shimmering. add the reserved shrimp shells, cook until pink, about 5 minutes. remove from heat, stir in wine, cover, let steep until ready to use.
Meanwhile, heat the remaining3 T oil in a large dutch oven over medium heat until shimmering. add onion, bell pepper, 1/4 t salt. cook until onion is soft and slightly brown, 7-10 minutes. stir in garlic, paprika, saffron, pepper flakes, bay leaves, cook until fragrant, about 30 seconds. stir in the brandy, simmer 30 seconds. stir in tomatoes with juice, cook until slightly thickened, about 5-7 minutes.
strain the wine mixture into the dutch oven through a fine-mesh strainer, pressing on the shrimp shells to extract as much liquid as possible; discard the shells. continue to simmer until the flavors have melded, 3-6 minutes.
increase the heat to medium-high, add the clams, cover, cook, stirring occassionally, until the first few clams begin to open, about 5 minutes. add mussels and scallops, cover, cook until most of the clams have opened, about 3 minutes. add the shrimp, cover, cook until the shrimp are pink. discard bay leaves and any mussels or clams that have not opened. fold in the picada, parsley, season with salt & pepper and lemon juice to taste.
Serving
Suggestions
serve with slices of toasted rustic or artisan bread that have been rubbed with a garlic clove and drizzled with olive oil
Originally Submitted
8/23/2009
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