2large potatoespeeled and cut into 1 cm / ½ an inch thick slices
1pinchsaffron
125mldry white wine
2TbspEV olive oil
small handfulflat leaf parsleyfinely chopped
Instructions
Picada
Heat a small frying pan on low heat and fry the almonds and garlic for about 3 minutes or so until lightly brown.
Drain and set aside to cool (while you get the stew going).
Pound to a paste in a pestle and mortar or pulse in you chopper. Add a touch of fresh olive oil to moisten, if need be.
The Stew
Heat a large casserole dish on medium heat and sauté the onions for 2 minutes until soft.
Add the tomatoes and garlic and cook, stirring often for about 5 minutes, until the tomatoes' juices are drying up.
Add the potatoes and stir well to coat them.
Increase the heat and add the wine, followed by the fish stock.
Sprinkle the saffron all over, stir and bring back to boil.
Lower heat and simmer for about 10-15 minutes until the potatoes are almost done. We don't want the potatoes too done here as the seafood has yet to go in.
Lighten the picada slightly with a little bit of the stew (for easier mixing) and add to the casserole, stirring well. The stew will thicken slightly here.
Add the fish and cook for about 3 minutes.
Add the prawns and squid and cook for 2 minutes.
Add the shellfish if using, stir well and cook for just 2-3 minutes more until the clams and mussels have all popped open. Discard any that haven't popped open.
Serve into individual bowls or take the whole casserole to the table. Sprinkle with the parsley and serve with lots of bread.