Spanish Seafood Soup - cooking recipe

Ingredients

12 oz cleaned baby octopus, quartered
1 None lemon, juiced
2 tbsp extra virgin olive oil
1 large onion, finely chopped
3 cloves garlic, thinly sliced
1 tsp hot smoked paprika
2 None vine-ripened tomatoes, seeded and finely chopped
1 tbsp brandy
4 cups fish stock
1 tsp saffron threads
10 oz firm white fish fillets, cubed
12 None mussels, scrubbed and debearded
12 None medium shrimp, peeled, deveined and coarsely chopped
None None Chopped parsley, to serve

Preparation

Mix octopus and lemon juice in a bowl. Cover and let stand to tenderize.
Meanwhile, heat oil in a large saucepan on medium heat. Saute onion and garlic 3-4 mins, until softened. Add paprika and cook, stirring, 1 min, until fragrant. Add tomatoes and cook, stirring, 3-4 mins, until tender. Add brandy and simmer, stirring, for 1 min more.
Pour stock and 2 cups water with saffron into saucepan. Bring to a boil on high heat. Reduce heat to low and simmer, uncovered, 20 mins.
Mix in drained octopus, fish, mussels and shrimp. Simmer, covered, for 4-5 mins (seafood is cooked when mussels open and fish becomes flaky in texture). Season to taste. Serve with chopped parsley.