Ripe tomatoes add freshness and flavour to this succulent seafood soup.
Soak saffron in stock for 10 minutes.
Meanwhile, heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, chilli and paprika. Cook, stirring, for 1 minute or until aromatic. Add the wine and cook, stirring occasionally, for 2-3 minutes or until the liquid evaporates. Add stock mixture and tomato. Bring to the boil. Reduce heat to low. Simmer for 5 minutes.
Add the fish, prawns and squid. Cook for 5 minutes or until seafood is just cooked through. Stir in lemon juice. Season. Sprinkle with parsley.
With thanks to taste.com.au
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.