Cooking Steps

• Finely mince garlic, dice onion and red bell pepper, cut squid into small squares and chop hake into 6 pieces.
• Heat a large non-stick frying pan over medium heat and add 3 tablespoons of olive oil.
• Once hot, season oil with sea salt, add squid squares, cook for about 2 minutes, remove from pan and set aside.
• Add diced onion and cook for about 3 minutes, then add minced garlic, cook for 30 seconds, add diced bell pepper and mix, cooking for another 3 minutes.
• Add thyme, smoked paprika, and salt, then mix everything together.
• Next, add diced tomatoes, sugar, and more salt, and mix well.
• Cook tomatoes for 5 minutes, then add fish broth, water, and saffron, gently mix and increase heat to medium-high.
• Once boiling, lower heat to low.
• Dry roast almonds in a small pan for about 4 minutes, then mash together with parsley in a mortar, add olive oil, mix well and add to the stew, then combine.
• After about 10 minutes, add hake, cooked squid, shrimp, and mussels, then cover the pan.
• After about 5 minutes, remove lid, check that mussels are open and fish is cooked, then remove from heat.
• Garnish with fresh parsley and serve straight from the pan.
• Enjoy!