Heat half the olive oil in a pan over a medium heat, and, when hot, add the garlic and chorizo.
After about a minute add the prawns and scallops. Cook for a further minute then add the smoked paprika, saffron, passata and white wine. Bring to the boil then simmer, allowing it to bubble for two minutes then add the mussels, cockles and peppers.
Pop the lid on and cook for 3 minutes then add the beans and season. Cook for five minutes more.
Meanwhile make the topping. Place a pan on a medium heat and add the olive oil. Blitz the bread and parsley so that you have green crumbs, then, when the oil is hot, fry for a couple of minutes until toasted.
Finish the stew by adding the vinegar and continue cooking for a little longer until you the shells of the mussels and cockles have opened.
Sprinkle over the parsley breadcrumbs, drizzle over the rest of the olive oil and serve.
Heat half the olive oil in a pan over a medium heat, and, when hot, add the garlic and chorizo.
After about a minute add the prawns and scallops. Cook for a further minute then add the smoked paprika, saffron, passata and white wine. Bring to the boil then simmer, allowing it to bubble for two minutes then add the mussels, cockles and peppers.
Pop the lid on and cook for 3 minutes then add the beans and season. Cook for five minutes more.
Meanwhile make the topping. Place a pan on a medium heat and add the olive oil. Blitz the bread and parsley so that you have green crumbs, then, when the oil is hot, fry for a couple of minutes until toasted.
Finish the stew by adding the vinegar and continue cooking for a little longer until you the shells of the mussels and cockles have opened.
Sprinkle over the parsley breadcrumbs, drizzle over the rest of the olive oil and serve.
