Seafood, chorizo and potato stew with saffron

Pork and seafood are an ace combination and this quick dish is no exception. Salty, smoky, spicy chorizo pairs perfectly with sweet prawns, mussels and clams, which release their briny juices as they steam. A chunk of bread to mop up the broth is the only extra you need.

200g cooking chorizo, cut into 2-cm pieces

400g new potatoes, cut into 5-mm slices

splash of olive oil

400ml fish stock (a good stock/bouillon cube dissolved in boiling water is fine)

4 tbsp unsalted butter

½ tsp saffron strands, chopped

2 garlic cloves, crushed

600g live mussels, rinsed and scrubbed

200g raw king prawns, weighed without heads or shells

600g clams

120ml dry white wine

sea salt and freshly ground black pepper

finely grated zest of ½ lemon

handful of chopped flat leaf parsley

Serves: 4 | Takes: about 45 minutes

Preheat the oven to 230°C/450°F.

Place the chorizo and potatoes in a 30 x 20 x 5-cm roasting tray, toss with the olive oil and roast for 20 minutes until sizzling and the potatoes are tender.

Add the stock, butter, saffron, garlic, mussels, prawns, clams and wine to the tray, season with salt and pepper and give it a little shake. Cover tightly with foil and roast for 12 minutes, or until the prawns are pink and the mussels and clams have opened (discard any unopened ones). Serve immediately, sprinkled with lemon zest and parsley.