- 8 prawns, in their shells
- 80g chorizo, cut into slices
- 200g hake fillets, cut into finger sized pieces
- 2 red chillies, sliced
- 200g mussels
- 100g cockles
- 60g calamari
- 2 lemons, juice only
- 1 tablespoon chopped parsley
For the tomato sauce
- 4 shallots
- 2 cloves garlic
- 50g butter
- A good glug of red wine
- 1 tin good quality chopped tomatoes
- 1 sprig fresh rosemary
- To make the tomato sauce, sweat the shallots and garlic in the butter until soft and golden, add the red wine and reduce. Pour in the tomatoes and rosemary and simmer gently for an hour until it has thickened into a rich sauce.
- In a hot, wide frying pan, put the prawns, chorizo, hake and chillies and brown them off. Add the tomato sauce, mussels, cockles and calamari and put a lid over the pan and cook on a rapid heat for two to three minutes until the mussels open – everything should all be perfectly cooked by this stage.
- Squeeze in the lemon juice and sprinkle with a few leaves of chopped parsley.
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While not traditional at all, a few sprigs of dill work fantastically well with this dish.