Zarzuela

1 kg	Mussels (cleaned)
1 kg	Palourde clams (cleaned)
2 kg	Hake (diced)
500g	Baby octopus
500g	Shrimps or prawns
2 large	Onions (fine diced)
4 cloves	Garlic (crushed)
1	Dried chilli (soaked & deseeded)
720 ml	Pasatta
1 kg	Tomatoes (concasse’d)
1	Cinnamon stick
24	Saffron threads (toasted)
300 ml	Dry sherry
4 tbsp	Chiffonade parsley
	Olive oil
	Plain flour

Method

1.      Sauté the onions & garlic in a little olive oil until soft but not coloured.

2.      pour in the pasatta & cook for 5 mins

3.      Add the tomatoes, saffron, chilli & cinnamon, cook for a few minutes until the tomatoes have formed a thick sauce then add the sherry & reduce out the alcohol.

4.      In a separate pan cook the mussels & clams in a little white wine, covered until they open.

5.      Remove from the pan & add the cooking juices to the tomatoes.

6.      Lightly dust the hake in a little flour & fry in a little olive oil until golden brown. Add the shrimps & hake to the tomato base.

7.      Then add the octopus & shellfish simmer until all the fish is cooked, finish with the parsley.