WHAT YOU DO
Step 1. To make the tomato sauce, sweat the shallots and garlic in the butter until soft and golden, add the red wine and reduce. Pour in the tomatoes and rosemary and simmer gently for an hour until it has thickened into a rich sauce.
Step 2. In a hot, wide frying pan, put the prawns, chorizo, hake and chillies and brown them off. Add the tomato sauce, mussels, cockles and calamari and put a lid over the pan and cook on a rapid heat for two to three minutes until the mussels open – everything should all be perfectly cooked by this stage.
Step 3. Squeeze in the lemon juice and sprinkle with a few leaves of chopped parsley.
TIP
While not at all traditional, a few sprigs of dill work wonderfully in this dish.
Recipe by Gaz Smith, picture by Harry Weir, assisted by Brian Clarke
