About this recipe:Fresh seafood, tomatoes and spices, it's filling and warm! I was served this in Spain and I've tried to recreate the recipe. The ingredient proportions can be changed depending on taste, and it works very well with squid!
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:30min › Ready in:45min
De-head and -shell the prawns and place them to one side. Add the heads and shells to a pan with cold water. Add the 2 bay leaves and simmer for 20 minutes.
While the stock is simmering, heat the olive oil in a large pan and fry the shallots and pepper for 5 minutes or until soft, and add the garlic for the last two minutes. Strain the stock into the pan with the shallots and bring to the boil. Add the 2 tomatoes and tomato purée. Add the prawns and mussels to the soup and simmer for a further 6 to 10 minutes.
Add the paprika and cayenne pepper and season to taste with salt and pepper. Add the lemon juice, stir and serve. Garnish with parsley and serve with warm crusty bread.
If you cant be bothered making the stock, just buy a mixed pack of seafood from a supermarket! This way, everything can be prepared in the same pan.
If you want a more filling soup, add a handful of rice when adding the tomatoes. I used short grained rice and it worked wonderfully :)