Spanish seafood soup (Sopa de marisco)

1. Peel the prawns (keep the heads and shells), cut the squid into rings; wash and debeard the mussels.

2. Fry the prawn shells in a little oil for 3 minutes, pour in the fish stock, simmer for 15 minutes and strain – this makes the soup far tastier.

3. In a pan cook the finely chopped onion and garlic in the olive oil for 8 minutes, add the pieces of bread and fry for 2 minutes.

4. Add the grated tomato and paprika, cook for 5 minutes, pour in the white wine, then the flavoured stock, and simmer for 10 minutes; blend smooth with a stick blender.

5. Add the mussels and squid and cook for 4 minutes until the mussels open, then add the prawns and cook for 2 more minutes; discard any mussels that haven't opened.

6. Season with salt and serve hot, sprinkled with chopped parsley.

Tip: Seafood toughens quickly – only cook it for a few minutes at the end.