How To Cook Spanish Soup

Ingredients:
40 small mussels, raw
15 tiger prawns, raw
230 ml sherry
230 ml fish stock
1 onion, chopped
1 clove garlic, chopped
1 stick celery, chopped
30 ml olive oil
2 g smoked paprika
flat leaf parsley
230 ml milk
230 ml double cream
1 lemon
salt
pepper

Directions:
Method
Place the sherry and fish stock in a large pan, set on a high heat and bring to a boil. Once boiling, add the prawns and mussels. The prawns will begin to change colour to a pinky-red after about 5 minutes. When this happens, remove the prawns and mussels from the pan and place seperate bowl to allow them to cool. Keep the sherry and stock mixture simmering.

Heat the oil on a high heat in a different pan. Once hot, add the onions and cook until transparent. Add the garlic, celery, salt, pepper and smoked paprika. Cook for 5 to 6 minutes, until the celery is softened. Check that the sherry and stock mixture has reduced and add to the pan. Then add the milk and cream.

While the liquid is simmering, remove the mussels from their shells. Discard any unopened mussels. Add the mussels and prawns to the soup and check the seasoning before serving. Serve in a bowl with a drizzle of olive oil on top and a slice of lemon and some bread.