200g |
cooking chorizo, cut into 2-cm pieces |
400g |
new potatoes, cut into 5-mm slices |
splash |
olive oil |
400ml |
fish stock, (a good stock/bouillon cube dissolved in boiling water is fine) |
4 tablespoons |
unsalted butter |
1/2 teaspoon |
saffron strands, chopped |
2 |
garlic cloves, crushed |
600g |
live mussels, rinsed and scrubbed |
200g |
raw king prawns, weighed without heads or shells |
600g |
clams |
120ml |
dry white wine |
|
sea salt |
|
freshly ground black pepper |
1/2 |
lemon, finely grated zested |
handful |
chopped flat leaf parsley |