Cooking Steps

• Finely mince 2 cloves of garlic, finely dice 1 onion, finely dice ½ of a red bell pepper, cut a cleaned tube of squid into small squares and chop a fillet of hake into 6 pieces.
• Heat a large non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan.
• Once the oil gets hot, season it with sea salt and add the squid squares, cook for about 2 minutes, remove from the pan and set aside.
• Add the diced onion to the pan and cook for about 3 minutes, then add the 2 minced garlics and cook for about 30 seconds, add the diced bell pepper and mix everything together and cook for about 3 minutes.
• Add 1 teaspoon of dried thyme, 1 teaspoon of smoked paprika, a pinch of sea salt and mix everything together.
• Next add 1.5 cups of tinned diced tomatoes, a pinch of white sugar, a pinch of sea salt and mix everything together.
• After cooking the tomatoes for 5 minutes, add 1.5 cups of fish broth to the pan, 0.25 cup of water, a pinch of saffron in powder form and gently mix all the ingredients in the pan and turn up the heat to medium-high.
• Once it begins to boil, lower the heat to a LOW heat.
• Grab a small non-stick frying pan and dry roast 10 blanched almonds for about 4 minutes, then add to a mortar along with 2 tablespoons of fresh parsley and mash together until you form a paste, then add 1 tablespoon of extra virgin Spanish olive oil, mix well and add the mixture to the pan with the rest of the ingredients and mix.
• After about 10 minutes, add the 6 pieces of hake to the pan, add the cooked squid you set aside, about 10 jumbo shrimp, 8 fresh mussels and cover the pan.
• After about 5 minutes remove the lid and all the mussels should be open and the fish perfectly cooked, remove from the heat.
• Garnish with some fresh parsley and serve straight from the pan.
• Enjoy!