Zarzuela de Mariscos (Catalan Shellfish and Fish Stew)

• 4 tbsp Extra virgin olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 600 g Tomato, ripe
• 2 tsp Sweet paprika
• 1 pinch Dried saffron threads
• 200 ml Dry White Wine
• 400 ml Fish stock
• 350 g Squid, cleaned
• 900 g Mussels, fresh
• 300 g Prawns, raw
• 450 g Cod fillet, skinless

1. Prepare the seafood: scrub and debeard the mussels, discarding any that are cracked or do not close when tapped. Slice the squid into rings and cut the cod into large chunks. Peel the prawns if you like, or leave them shell-on for more flavour.
2. Warm the olive oil in a wide pot over a medium heat. Add the onion and cook for 10 minutes, stirring, until soft and sweet but not browned. Add the garlic and cook for 1 minute until fragrant.
3. Grate the tomatoes into the pot (discard the skins) and stir in the sweet paprika and saffron. Cook for 15 to 20 minutes, stirring occasionally, until the sauce is thick and glossy and the oil begins to separate at the edges. Keep the heat moderate so the paprika does not catch.
4. Pour in the wine and simmer for 3 to 4 minutes to cook off the alcohol. Add the fish stock and bring to a gentle simmer. Cook for 10 minutes to meld the flavours.
5. Add the squid and simmer gently for 12 minutes until tender. Add the mussels, cover, and cook for 4 to 6 minutes, shaking the pot once or twice, until the shells open. Discard any mussels that remain closed.
6. Nestle in the cod and prawns and simmer gently for 4 to 6 minutes until the cod is just opaque and flakes easily, and the prawns are pink. Taste the broth and adjust with a little more stock if you want it looser. Serve straight away, spooning plenty of sauce over the seafood.

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