Seafood and mushroom casserole

Ingredients

• 500 g mixed seafood, such as prawns, squid and mussels
• 200 g mushrooms, sliced
• 1 onion, chopped
• 2 garlic cloves, chopped
• 2 tomatoes, chopped
• 1/2 cup white wine
• 1/2 cup fish or seafood stock
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped parsley, to garnish

Step-by-step preparation

1. Heat the olive oil in a large pot or casserole over medium heat.
2. Add the chopped onion and garlic and sauté until soft and fragrant.
3. Add the sliced mushrooms and cook until tender and lightly browned.
4. Add the tomatoes and cook for a few minutes until soft and juicy.
5. Sprinkle the smoked paprika over the vegetables and stir to combine.
6. Add the mixed seafood and cook for a few minutes until lightly browned.
7. Pour the white wine and stock over the seafood and vegetables, and season with salt and pepper to taste.
8. Cover the pot and simmer for about 10–15 minutes, until the seafood is cooked through and the sauce has thickened.
9. Serve the casserole hot, garnished with a little chopped parsley.