Saffron and seafood stew recipe | delicious. magazine

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 2 medium-hot red chillies, halved, deseeded and finely chopped
• 2 tsp sweet paprika
• Good pinch of saffron strands
• 2 strips pared orange zest
• 4 fresh bay leaves
• Leaves from 2 large sprigs fresh lemon thyme
• 2 x 400g cans chopped tomatoes
• 300ml dry white wine
• 50ml well-flavoured chicken or vegetable stock
• 1 tsp salt
• 600g cleaned mussels in the shell, fresh or frozen, and thawed if frozen
• 225g cooked and peeled tiger prawns, thawed if frozen
• 400g mixed seafood such as prawns, mussels, squid, scallops, thawed if frozen
• For the garlic bread
• 2 plain part-baked
• ciabattas
• 100g butter, softened
• 2 fat garlic cloves, crushed
• 1 tsp chopped fresh lemon thyme leaves
• 2 tbsp chopped fresh parsley leaves