Compliments of David’s Restaurants

Catalan Seafood and Bread Stew



picada sauce


4 oz Whole, blanched almonds
4 Slices stale bread
¼ Bunch flat leaf parsley (stems removed)
4 Cloves garlic
8 Threads Saffron
1 tsp Spanish Paprika
2 Tbsp Sherry
2 T Cider vinegar
½ C  Extra virgin olive oil

Method of Preparation:

  1. Toast the blanched almonds in the oven
  2. In a food processor (a robot coup), combine almonds parsley, garlic cloves, bread, Paprika and saffron
  3. Slowly add oil, sherry and vinegar, forming a soft paste.





Leeks & shallots
Chopped garlic
Spanish chorizo, sliced
Chopped Roma tomatoes
Fingerling potatoes, sliced and blanched
Solid white fish (such as hake or monkfish)
Hard shell clams
Clam broth
Salt to taste

Method of Preparation:

  1. Saute leeks, shallots, chourizo, garlic and blanched potatoes in olive oil
  2. Add the picada to the seasoned seafood, some chopped tomatoes and the clam broth simmer until seafood is cooked
  3. Taste and adjust seasoning

Ladle into bowl and garnish with chopped parsley


This recipe is for personal use and enjoyment only.