toast your paprika by putting a large pot onto a medium heat for 1 minute. Allow to heat up and then add the paprika.

Give the pot a shake for around 1-2 minutes, allowing the paprika to lightly toast. Once toasted, remove from the pan for use later.

In the large pot on medium, add half of the olive oil and allow to heat for 2 minutes.

Add the raw prawns and cook till they become red. It should take around 2-3 minutes per side, turn occasionally so they don’t burn.

Once the prawns are cooked, add the remaining garlic and fry for another 2 minutes. Once done, remove from the pot for use later.

On medium heat, add to the pan the chopped onion and saute for around 3-4 minutes or until the onion begins to golden.

Add the other half of the chopped garlic and stir through with the onion for 2-3 minutes. Once done, add the grated tomatoes and stir through for 3-4 minutes.

Next, add the chili flakes, paprika, thyme, saffron threads, and season with a little black pepper. Stir through and cook for 2-3 minutes.

Add the fish stock and bring to a boil. Once the stock and ingredients are boiling, add the potatoes and reduce to medium/low heat. Cover and let simmer for around 20 minutes or until the potatoes are soft.

Once the potatoes are soft, add the cod and stir through. Allow to cook for 2-3 minutes and then add the mussels. Cook for another 5 minutes on medium heat with the lid on.

Once ready, the mussels should have opened and the seafood will be cooked perfectly. Add the large prawns and give the stew a good stir, allowing the prawns to warm in the mixture for a minute or two, releasing their delicious sweet flavor into the stew.

To serve, ladle the stew into serving bowls and garnish with a little chopped parsley.

This dish is best served with a few generous chunks of fresh bread and washed down with a nice cool glass of dry Spanish white wine such as the aromatic rueda wine.