Step 1

Add mussels and clams to a large heavy-bottomed pot along with 750ml vegetable/fish stock. Cover and cook over medium heat for 3 minutes, shaking pan occasionally until mussels and clams have opened up. Remove from heat. Strain and reserve the stock for the soup. Discard any unopened mussels and clams.

Step 2

Heat a tablespoon of oil in a large cast-iron frying pan on medium-high heat. Cook fish and prawns for 1-2 minute until seared and starting to char. Remove from heat and set aside.

Step 3

In the same pan, cook tentacles for 30 seconds on high heat until just cooked. Remove and set aside.

Step 4

Heat the remaining 2 tablespoons oil on medium-high heat in a large wide pan. Add garlic and chilli. Sauté for a few seconds. Add onion and fennel. Sauté for 3-4 minutes until the onion is caramelized. Add the pinch of saffron. Mix well. Add wine to deglaze the pan and mix all the brown, sticky bits.

Step 5

Add Val Verde Passata, the reserved stock, oregano and lemon juice. Mix well. Reduce heat to medium and simmer uncovered for 15-20 minutes to develop flavours.

Step 6

Add the mussels, clams, fish, prawns, octopus/squid and mix well. Cook for a further 1-2 minutes until heated through.

Step 7

Remove from heat. Sprinkle with black pepper, garnish with parsley and fennel.  Drizzle with extra virgin olive oil.

Step 8

Serve with crusty bread.