Name: Seafood & Saffron Stew
Total time: 1 h
Yield: 4
Ingredients: 4 cleaned baby calamari hoods (480g); 250g (8oz) small black mussels; 1 tablespoon extra virgin olive oil; 2 medium onions (300g), chopped finely; 2 cloves garlic, crushed; 3 wide strips orange rind; 1 fresh long red chilli, chopped finely; pinch saffron threads; ⅓ cup (80ml) dry white wine; 800g (1½lb) canned crushed tomatoes; 1 litre (4 cups) fish stock; 1kg (2lb) uncooked large king prawns (shrimp), peeled, deveined, with tails intact; 200g (6½oz) pipis, scrubbed; 200g (6½oz) baby octopus, cleaned; 2 baby fennel bulbs (260g); 2 tablespoons lemon juice

VMG Recipes