Álvaro Ramírez

• 1/8 cup of olive oil.
• 8 cloves of garlic chopped.
• 1/4 cup almond meal (flour).

Cook garlic in low-medium heat until softened. Add almond meal and cook 3-4 mins or until golden. Set aside to cool.

• 1 large handful of parsley.

Blend the almond mixture to make a paste. Set aside.

• 1 large onion halved and sliced.

In a large pan, cook onion until softened.

• 1/8 cup of olive oil.
• 1 large red chilli finely chopped (on occasions, I use chilli flakes).
• 1 teaspoon of smoked paprika.
• 2 bay leaves.

Add chilli, paprika, and bay leaves and cook for 30 seconds (or fragrant).

• 1/3 cup dry white wine (I've used cooking sake on occasion).
• 1000g of passata (typically comes in 500g packs).
• 400g plum tomatoes tin (undrained).
• 1 teaspoon of saffron threads (soaked in 2 tablespoons of water).
• 1 tablespoon of tomato paste.
• 2 cups of fish stock (I've used 2 stock cubes + same amount of water).

Add the wine, passata, plum tomatoes, saffron, tomato pate, and fish stock. Simmer for 10 minutes.

• 700g of firm white fish (cut into 5 cm chunks).
• 12 mussels.

Add the almond paste, fish, and mussels. Cook for 3-4 minutes.

• 12 prawns (shelled).

Add the prawns. Cook for 3 minutes (or pink).

Season with salt and pepper to taste. I've added roughly a teaspoon of salt.

Garnish generously with parsley and you're good to go.