One-pot Catalan shrimp zarzuela with almond-parsley picada

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-pot Catalan shrimp zarzuela with almond-parsley picada

20-Minute Meal

One-pot Catalan shrimp zarzuela with almond-parsley picada

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Protein Plus

2 Servings, 610 Calories/Serving

20 Minutes

Similar to French bouillabaisse (but without the saffron), zarzuela is a rustic tomato-based seafood stew from Catalan Spain with robust Mediterranean flavors.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • Shrimp options:
  • 10 ounces wild Gulf shrimp
  • 10 ounces wild tail-on jumbo shrimp
  • 1 organic yellow onion
  • 1 organic red or other bell pepper
  • 1 organic turnip or other root vegetable
  • Sunbasket tomato sauce base (tomatoes - tomato paste - fresh garlic)
  • 1 tablespoon sweet smoked paprika
  • 3 tablespoons roasted almonds
  • 1 or 2 cloves organic peeled fresh garlic
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 organic lemon

Nutrition per serving

Calories 610, Total Fat 30g (38% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 215mg (72% DV), Sodium 310mg (13% DV), Total Carb. 41g (15% DV), Fiber 12g (43% DV), Total Sugars 19g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Tree Nuts (almond)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the zarzuela ingredients; cook the shrimp

  • Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry. Season lightly with salt and pepper.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].
  • Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.
  • Scrub or peel the turnip; cut the turnip crosswise into ½-inch-thick slices.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the shrimp and cook, turning once, until firm and cooked through, 1 to 2 minutes per side for regular shrimp, 2 to 3 minutes per side for jumbo shrimp. Transfer to a plate. Add more oil between batches if needed. Wipe out the pot.


Cook the zarzuela

In the same pot used for the shrimp, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the onion, bell pepper, and turnip, season with salt and pepper, and cook, stirring occasionally, until the vegetables are starting to soften, 2 to 3 minutes. Add the tomato sauce base, paprika, and 1½ cups [2½ cups] water and season with salt and pepper. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the vegetables are tender and the sauce is thickened slightly, 6 to 8 minutes. Remove from the heat, stir in the shrimp, and season to taste with salt and pepper.
While the zarzuela cooks, prepare the picada and lemon.


Make the picada; prep the lemon

  • Finely chop the almonds.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Strip the parsley leaves from the stems; finely chop the leaves.
  • Cut the lemon into wedges for garnish.
In a small bowl, stir together the almonds, garlic, parsley, and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper.


Transfer the shrimp zarzuela to individual bowls, top with the picada, and serve with the lemon wedges.
Kids Can!
  • Measure the onion.
  • Press the garlic (if you have a press).
  • Strip the parsley leaves.
  • Stir the picada.
  • Spoon the picada on the stew.