Zarzuela

1. Shell the prawns and set the heads and shells aside. Cut the monkfish into pieces. Wash the squids and cut into small strips. Peel and chop garlic cloves. Peel the onions but chop only 2 of them.

2. Heat 2 tablespoons of olive oil in a pot and toss the shells and prawn heads for 2 minutes while stirring. Add the third whole onion and the bouquet garni. Pour in 2 litres of water, add salt and bring to a boil. Cover and reduce the heat, then cook for 1 hour. Filter the stock over a saucepan and set aside.

3. Drain the peeled tomatoes and chop them finely. Set the juice aside. Remove the seeds of the chilli pepper and chop. Heat half of the remaining oil in a pot and soften the onions and chopped garlic while stirring. Add the chopped tomatoes and the juice. Leave to cook on low heat for 15 minutes.

4. Heat the remaining oil in a saucepan, toss the calamari, monkfish, lardons and chilli pepper while stirring for 5 minutes. Pour all of it into the pot with tomatoes. Add salt and pepper. Sprinkle with stock, add the saffron and bring to a boil. Reduce the heat and leave to simmer gently for 15 minutes. Add the prawns and season to taste 5 minutes before the end of cooking. Serve the zarzuela with rice.

Photo credit : Sucré Salé