Heat a BBQ until hot and the coals are white.

Place a large pan on the BBQ. Add the oil, garlic, lardons and serrano ham.

Gently fry for 2 minutes until softened, then add the hake and cook for 2 minutes.

Add the paprika, wine and prawns. Cook out for 3 minutes, then ladle in the stock.

Bring to the boil, add the mussels and simmer for 5 minutes until the mussels are all open.

Finish with the peas, cubed bread and parsley. Season to taste.

To serve ladle into bowls and serve with bread.