Seafood Stew

Step 1: Remove the body from the prawns, leaving head and tails intact and devein (personally I would totally peel the prawns).

Step 2: Heat a large saucepan over medium-high heat and cook chorizo for 2 minutes or until golden brown and then remove to a bowl.

Step 3: Add prawns; cook stirring, until slightly golden and just cooked through and then remove to a bowl.

Step 4: Place the tomatoes, onion, capsicum and garlic in a food processor and puree until smooth.

Step 5: Add oil to the pan, then tomato puree mix to the pan and cook stirring for about 5 minutes or until most of the moisture has evaporated; the mixture will start to crackle and become more paste like when ready.

Step 6: Add the paprika and cook stirring, for a further minute and then pour in the wine and stir for another minute and then add the stock and saffron and bring to a simmer.

Step 7: Return chorizo to the pan and cook for 5 minutes.

Step 8: Drop in the mussels, fish and prawns and simmer, uncovered for 5 minute, stirring occasionally or until mussels have opened and seafood is cooked.

Step 9: Ladle stew into bowls, scatter with parsley and serve with lemon wedges.

Step 10: It is also lovely served with crusty baguette and/or a green salad.