The star of this holiday show is the zarzuela, which is also known as the "Spanish Bouillabaisse." In Spain, zarzuela can mean one of two things: an opera-like musical piece, or this medley of flavours of the sea. Zarzuela is prepared in some coastal regions of Valencia and Castellón with fresh, seasonal fishermens' catch. We think it can be a great addition to your holiday table. Fish and seafood stewed gently in their own juices, prepared with the typical regional picada technique, which you will learn in this class. To complete the menu, we will make the cava-based cocktail called Agua de Valencia, and a Chestnut custard for dessert.
Bring a touch of Spain to your holiday dinner table with Camila and 18 Reasons!
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Zarzuela de mariscos—Spanish seafood stew
Agua de Valencia—Cava-based cocktail with orange juice and gin
Chestnut Custard