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Udaberri’s Zarzuela

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UDABERRI

11-13 Leigh Street, Adelaide SA 5000

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Udaberri opened its doors over seven years ago on Leigh Street and has been quenching thirsts and delighting palettes ever since.

As one of the pioneers of Adelaide’s small bar scene, the beverage list is extensive and hails gin as its hero; but it’s their thoughtful menu that makes the adventure really come full circle. The offering pays homage to the Basque region in Spain, starting with a delectable range of tapas, also known as pinxtos in the Basque region, which then progresses into heartier plates to share with pals. The team pickle, smoke and grill up some magic with dishes such as french lamb rack with fermented capsicum and chili and the grilled octopus with chimichurri.

Between head chef Perryn Gannon and his sister sous chef Alix Gannon, the pair bring experience from across the globe with an intimate knowledge of the South Australian foodie landscape. Expect unpretentious food that also surprises you like sunshine on a cloudy day.

ZARZUELA

SERVES 5

INGREDIENTS

  • 2 cloves of garlic finely minced
  • 1 x chili pepper, de-seeded and finely minced
  • 1 x Spanish onion cut into long thin slices
  • 1 red capsicum, de-seeded and cut in long thin slices
  • 8 x diced roma tomatoes
  • 200 grams of snapper fillet(no skin) cut into roughly 3cm pieces
  • 10 x prawns (peeled and cleaned – heads off)
  • ½ kg of fresh mussels (washed)
  • 100 grams of squid tubes cut into half cm rings
  • 1 tsp fresh thyme finely chopped
  • 1x bay leaf
  • ½ bunch of flat leaf parsely
  • 1 tsp smoked Paprika
  • 1 pinch of saffron
  • ½ cups fish stock (liquid form)
  • ½ a cup of dry white wine
  • 2 cups of water
  • Zest of half a lemon
  • 10 blanched almonds
  • Extra virgin Spanish olive oil
  • Sea salt

METHOD

Heat a large non-stick frying pan on a medium heat and add about 3 tablespoons of extra virgin Spanish olive oil.

Once the oils hot season it with sea salt and add the squid rings, cook for about 2 minutes, remove from the pan and set aside. 

Add about the same amount of olive oil again to the pan and add the minced garlic, chili, spanish onion and capsicum and cook for about 5 minutes on a medium heat or until caramailzed.

Add the thyme, smoked paprika, sea salt and lemon zest and cook for 30 seconds. 

Add the white wine, cook for 2 minutes then add, saffron, bay leaf, water, fish stock and diced tomatoes - bring to the boil then simmer on a low heat for 10 minutes 

While it’s simmering, grab a small non-stick frying pan and dry roast the blanched almonds for about 4 minutes, then add to a mortar (or blender) along with 2 tablespoons of fresh parsley and mash together until you form a paste, add 1 tablespoon of extra virgin Spanish olive oil, 

Add the almond mix to the Zarzuela sauce then add snapper, mussels prawns and cooked squid you set aside, and cook for 6-8 minutes with a lid on, on a medium heat. 

Remove the lid and all the mussels should be open and fish perfectly cooked, remove from the heat. 

Check seasoning (add a teaspoon of sea salt if necessary)

Garnish with some fresh parsley. Enjoy!

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