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A Celebratory Seafood Stew
Appears in Cook’s Illustrated January/February 2024
Teeming with mussels, squid, shrimp, and cod,
Catalonia’s zarzuela is a quick-cooking
extravaganza of classic Spanish flavors.
SERVES 6 TO 8
TOTAL TIME 1 ¼ hours
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How to Butcher Pork Butt
1. Remove any hard, waxy fat from the surface of the meat. Leave just a thin layer, and don’t worry about removing any interior fat at this point.
2. Slice meat crosswise into slabs of the desired thickness
3. Cut slabs lengthwise into strips of the desired thickness.
4. Cut each strip crosswise into cubes.
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