Chicken and Shellfish Stew (Zarzuela de Pollo)
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Ingredients
- 500 g bone-in chicken thighs
- 200 g raw king prawns, peeled
- 300 g fresh mussels, cleaned and debearded
- 1 onion, finely chopped
- 3 garlic cloves
- 2 ripe tomatoes, finely chopped
- 150 ml white wine
- 400 ml chicken stock
Nutrition (per serving)
- Calories
- 334 kcal
- Protein
- 33.4 g
- Carbohydrate
- 7 g
- of which sugars
- 3.9 g
- Fat
- 16.1 g
- of which saturates
- 4.5 g
- Fibre
- 1.2 g
- Salt
- 1.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat a little olive oil in a large pot and brown the chicken well, about 8 minutes. Add the onion and garlic and cook for 6 minutes.
- 2
Stir in the tomatoes and cook for 3 minutes, then pour in the wine and let it bubble for 2 minutes.
- 3
Add the chicken stock, cover and simmer for 20 minutes until the chicken has no pink remaining.
- 4
Add the mussels and prawns, cover and cook for 4-5 minutes until the mussels open and the prawns are pink. Discard any mussels that stay shut.
- 5
Season to taste and serve hot in deep bowls.
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