Suquet de Peix Recipe - Great British Chefs

Ingredients

• 5 tomatoes
• 1 dash of olive oil
• 200g of jamón serrano
• 2 red bell peppers, finely chopped
• 1 stick of celery, finely chopped
• 2 large onions, finely chopped
• 1/2 tsp smoked paprika
• 1 tsp sugar
• 1 pinch of salt
• 500ml of fish stock
• 2 medium squid, cut into rings
• 300g of clams
• 4 large king prawns, shell on
• 50g of almonds
• 1 garlic clove, peeled and crushed
• 1 slice of stale bread, made into breadcrumbs
• 2 tbsp of chopped parsley
• 1 lemon, cut into wedges, to serve
• crusty bread, to serve