Zarzuela De Mariscos

NOTE: To grind almonds, freeze 2 ounces of blanched, slivered almonds and then pulse them in a food processor only until finely ground. Do not over-process or they can become oily.

In a large enameled cast-iron or other flameproof casserole, heat the olive oil over medium heat. Add the onions, garlic, and peppers and cook for 5 minutes or until softened.

Stir in the prosciutto and cook for 3 minutes more, stirring occasionally. Add the tomatoes and increase the heat to medium-high.

Stirring frequently to prevent the mixture from scorching, cook until the liquid from the tomatoes has evaporated. Stir in the ground almonds, saffron, thyme, rosemary, salt, black pepper, red pepper flakes and wine.

Reduce the mixture until the wine has almost all evaporated. Add the fish stock and lemon juice, bring the mixture to a boil and add the clams and mussels. Reduce the heat to medium, cover the pan and cook for 10 minutes.

Add the shrimp, scallops, and squid. Cook for 5 minutes more, by which time all of the shellfish should have opened. Remove and discard any that have not.

Taste and adjust seasoning, if necessary. Serve straight from the casserole into heated soup bowls, garnished with wedges of lemon and toasted bread.