Spanish Zarzuela with Halibut, Shrimp and Sunflower-Almond Picada

Instructions

1. 01

   Bring a small pot of salted water to a boil. Add the halved baby potatoes and simmer 12 minutes until fork-tender. Drain and set aside.

2. 02

   Make the picada: toast the sunflower seeds and almonds in a dry small pan over medium heat for 2-3 minutes until fragrant. Transfer to a mortar or mini food processor with 1 garlic clove, half the parsley, and a pinch of salt. Crush or pulse to a coarse paste. Set aside.

3. 03

   In the same pan, heat 1/2 tbsp olive oil over medium heat. Add the diced onion and cook 3 minutes until softened. Add the remaining minced garlic and the smoked paprika, cook 30 seconds.

4. 04

   Add the crushed tomato, bone broth, saffron, white wine vinegar, salt, and black pepper. Bring to a simmer and cook 8 minutes to thicken slightly.

5. 05

   Pat the halibut and shrimp dry. Season lightly with salt.

6. 06

   In a separate skillet, heat the remaining 1/2 tbsp olive oil over medium-high heat. Sear the halibut chunks 90 seconds per side until golden. Slip the halibut into the simmering tomato broth. Cover and cook 4 minutes.

7. 07

   Add the shrimp to the broth and cook 2-3 more minutes until the shrimp turns opaque and the halibut flakes easily. Add the cooked potatoes for the last minute to warm through.

8. 08

   Stir in half the picada. Plate the zarzuela with potatoes in a wide bowl, dollop the remaining picada on top, and finish with the remaining parsley.