Feijoada de Marisco (Portuguese Seafood and White Bean Stew)

• 1 large Yellow onion
• 4 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 2 Bay leaves
• 2 tsp Sweet paprika
• 400 g Canned chopped tomatoes
• 200 ml Dry White Wine
• 800 g Cannellini beans
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 1 kg Mussels, fresh, shells closed
• 400 g Prawns, raw, peeled
• 20 g Fresh coriander
• 1 medium Lemon

1. Sort the mussels, discarding any with broken shells or any that stay open when tapped. Rinse well and set aside. Finely chop the onion, slice the garlic, and roughly chop the coriander.
2. Warm the olive oil in a large pot over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes until soft and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
3. Stir in the sweet paprika and bay leaves for 30 seconds. Add the canned tomatoes and cook for 3 to 4 minutes, stirring, to thicken slightly. Pour in the white wine and bring to a gentle simmer.
4. Add the cannellini beans and their liquid, then season with the remaining salt and the black pepper. Simmer gently for 20 minutes, stirring occasionally, until the stew is glossy and slightly thickened. If it looks too thick, add a small splash of water and keep it at a steady simmer.
5. Add the mussels, cover, and cook for 4 to 6 minutes until they open. Stir in the prawns and cook for 2 to 3 minutes until just opaque. Discard any mussels that do not open.
6. Take the pot off the heat and stir through most of the coriander. Squeeze in the lemon juice to taste and adjust seasoning with a little more black pepper if needed. Serve hot, scattered with the remaining coriander.

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