A recipe from the Good Food collection.
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1. To make the sofrito base, heat the olive oil in a large flameproof casserole dish over medium heat. Add the onion and stir for 5 minutes without browning. Add the tomatoes, tomato paste and 125 ml (4 fl oz/½ cup) water and stir for 10 minutes. Stir in another 125 ml (4 fl oz/½ cup) water, season and set the dish aside.
2. To make the picada sauce, finely chop the bread, almonds and garlic in a food processor or chop by hand. With the motor running, or continuously stirring, gradually add the oil to form a paste.
3. Preheat the oven to 180°C (350°F/Gas 4). Cut the lobster tail into rounds through the membrane that separates the shell segments, and then set aside. Cut the fish fillets into bite-sized pieces and lightly coat in the seasoned flour. Heat the olive oil in a large frying pan and fry the fish in batches over medium heat for 2–3 minutes, or until cooked and golden brown all over. Transfer to the casserole dish.
4. Add a little oil to the frying pan if necessary, add the squid and cook, stirring, for 1–2 minutes. Remove and add to the fish. Cook the lobster and prawns for 2–3 minutes, or until just pink, then add to the casserole. Add the wine to the pan and bring to the boil. Reduce the heat, add the mussels, cover the pan and steam for 4–5 minutes. Add to the fish, discarding any unopened mussels.
5. Pour the brandy into the pan, ignite and when the flames have died down, pour over the seafood. Stir all the seafood in the casserole, then cover and bake for 20 minutes. Stir in the picada sauce and cook for another 10 minutes, or until warmed through — do not overcook, or the seafood will toughen. Sprinkle with the parsley before serving.