Cazuela de Mariscos (Seafood Casserole)

• ¼ tsp Dried saffron threads
• 750 ml Fish stock
• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 2 tsp Smoked paprika
• 600 g Tomato, ripe
• 80 ml Dry sherry
• 800 g Mussels, fresh
• 450 g White fish fillet, skinless
• 300 g Prawns, raw
• 15 g Fresh parsley

1. Put the saffron in a small bowl and ladle over about 3 tbsp of the fish stock. Leave to steep while you prep the rest of the ingredients.
2. Heat the olive oil in a casserole over medium heat. Finely chop the onion, add it to the pan, and cook for 6 to 8 minutes until soft and sweet. Crush in the garlic and cook for 1 minute more.
3. Stir in the smoked paprika for 20 seconds, then add the tomatoes and the remaining fish stock, plus the saffron and its soaking liquid. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally, until the broth tastes rounded and the tomatoes have broken down.
4. Add the sherry and return to a gentle simmer. Scrub and debeard the mussels, discarding any that are cracked or do not close when tapped. Add the mussels, cover, and cook for 4 to 5 minutes, shaking the pan once, until they open.
5. Cut the white fish into large bite-size pieces and add to the broth along with the prawns. Simmer gently for 3 to 5 minutes until the fish is just opaque and the prawns are pink and cooked through. Discard any mussels that have not opened.
6. Roughly chop the parsley and stir most of it through the casserole. Taste and adjust with a little more sherry if you like, then scatter over the remaining parsley and serve hot.

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