Cazuela de mariscos – seafood and fish stew with rice

Ingredients for 4 portions

• 1 kgFresh mussels
• 3 tbspOlive oil
• 1Yellow onion, chopped
• 2Bell peppers, 1 red and 1 green, chopped
• 3 clovesGarlic, chopped
• 150 mlWhite wine
• 400 gCrushed tomatoes
• 1 tspPaprika
• 1Bay leaf
• 250 mlFish stock
• 400 gSquid (raw), cut into rings
• 500 gCroaker (corvina), in chunks
• 300 gPrawns, peeled
• to tasteSalt
• to tasteBlack pepper
• 3 tbspParsley, chopped

On the side

• 300 gRice

Method

1. Scrub the mussels under cold running water and pull off the beards. Discard any that are broken or that stay open when tapped.
2. Heat the olive oil in a large, wide pan and soften the onion, peppers and garlic over a medium heat for about 7 minutes.
3. Pour in the wine and let it bubble for 2 minutes. Add the crushed tomatoes, paprika, bay leaf and fish stock and bring to the boil.
4. Simmer the sauce for 15 minutes, until slightly thickened.
5. Meanwhile, boil the rice in plenty of salted water for about 15 minutes, then drain.
6. Add the squid and fish, season with salt and pepper and simmer for 5 minutes.
7. Add the mussels and prawns, cover and cook for 5–6 minutes, until the mussels have opened. Discard any that stay closed.
8. Scatter with parsley and serve straight from the pan, with the rice.

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