Zarzuela de Mariscos

Ingredients

• 1/2 cup Spanish olive oil
• 2 large onions, finely chopped
• 4 large cloves garlic, finely chopped
• 2 red bell peppers, cored, seeded, and cut into 1/4 inch strips
• 2 ounce prosciutto, cut into strips
• 3 pounds ripe tomatoes, peeled, seeded, and chopped (or use canned tomatoes)
• 1/2 cup ground almonds (see Note)
• 1/2 teaspoon saffron threads or 1/8 teaspoon ground saffron
• 1 teaspoon dried thyme
• 2 sprigs fresh rosemary, leaves only, finely chopped
• 2 teaspoons salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup dry white wine
• 2 1/2 cups fish stock, or half clam juice, half water
• Juice of 1/2 lemon
• 12 clams, well scrubbed
• 12 mussels, well scrubbed
• 6 jumbo shrimp in their shells
• 1 pound scallops
• 1 1/2 pounds squid, cleaned and cut into rings
• 6 lemon wedges, for garnish
• Wedges of grilled country bread, for serving

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