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A colourful Catalan seafood stew, whose seafood ingredients will vary seasonally, although it will usually include lobster, mussels, clams and monkfish. Two of the four essential Catalan sauces are used to make it: the soffritto of onion, olive oil and tomato, and the picada of pounded fried bread, almonds and garlic. Zarzuela is named after an operetta or musical comedy, probably because it is a symphony of taste, colour, shapes and texture.