Spanish Seafood Pie (Super-easy, warming winter recipe)

Ingredients

• 2 free-range eggs
• 2 onions (finely chopped)
• 1 to mato (skin removed and grated)
• 2 carrots (grated)
• 1 small zucchini (courgette, grated)
• 2 fl. Oz. (60mlextra virgin olive oil)
• 8.5 fl. Oz. (250ml cream)
• 5 Oz. 150 grams mature cheddar cheese
• Juice of 1 lemon
• 1 Oz. 30 grams of capers
• 1 ½ tablespoons of sweet paprika
• 1 heaped tsp of Dijon mustard (or English mustard)
• 1.5 Oz. 50 grams of flat-leafed parsley (finely chopped)
• 10 Oz. 300 grams of bacalao (cod) (skin off, chopped into 1-inch cubes)
• 10 Oz. 300 grams of baby squid (cleaned and chopped nto 1-inch chunks)
• 10 Oz. 300 grams of medium-sized shrimp (heads removed, peeled, and de-veined)
• 2 packs Vigo Spanish mussels (or similar) (4 Oz./115 gram)
• A few threads of saffron
• 5 large potatoes (peeled and chopped into 1-inch cubes)
• A pinch of salt
• 2 Oz. 60 grams unsalted butter
• 2 fl. Oz. (60 mls milk)