• 3 tablespoons olive oil

• 2 red onions, finely diced

• 2 garlic cloves, chopped

• 1/2 teaspoon crushed dried chilies

• 200 g/7 oz prepared squid, cut into thin lengths

• 200 g/7 oz mussels, scrubbed

• 200 g/7 oz clams, cleaned

• 300 g/10 oz raw tiger prawns in their shells

• 150 ml/1/4 pint Fish Stock

• 150 m/1/4 pint dry white wine

• 1/2 teaspoon saffron

• 8 tomatoes, skinned and deseeded

• 1 bay leaf

• 1 teaspoon sugar

• 500 g/1 lb red mullet fillets, cut into bite-sized pieces

• handful of flat leaf parsley, chopped

• salt and pepper

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Method:

1. Heat the oil in a saucepan large enough to take all the ingredients.

2. Add the onion and garlic and fry over a low heat for 5 minutes, then add the chilies and mix well. Add the squid, mussels, clams and tiger prawns and stir well.

3. Add the fish stock, wine, saffron, tomatoes, bay leaf and sugar and season to taste with salt and pepper. Cover the pan and simmer gently for 5 minutes.

4. Discard any mussels or clams that do not open. Add the red mullet, sprinkle with the parsley and simmer for a further 5 minutes, then serve immediately.

5. This is a very simple dish to make but finger bowls are needed at the table as it is very messy to eat.