Spanish Seafood Soup

• 12 oz cleaned baby octopus, quartered
• 1 None lemon, juiced
• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, thinly sliced
• 1 tsp hot smoked paprika
• 2 None vine-ripened tomatoes, seeded and finely chopped
• 1 tbsp brandy
• 4 cups fish stock
• 1 tsp saffron threads
• 10 oz firm white fish fillets, cubed
• 12 None mussels, scrubbed and debearded
• 12 None medium shrimp, peeled, deveined and coarsely chopped
• None None Chopped parsley, to serve

1. Mix octopus and lemon juice in a bowl. Cover and let stand to tenderize.
2. Meanwhile, heat oil in a large saucepan on medium heat. Saute onion and garlic 3-4 mins, until softened. Add paprika and cook, stirring, 1 min, until fragrant. Add tomatoes and cook, stirring, 3-4 mins, until tender. Add brandy and simmer, stirring, for 1 min more.
3. Pour stock and 2 cups water with saffron into saucepan. Bring to a boil on high heat. Reduce heat to low and simmer, uncovered, 20 mins.
4. Mix in drained octopus, fish, mussels and shrimp. Simmer, covered, for 4-5 mins (seafood is cooked when mussels open and fish becomes flaky in texture). Season to taste. Serve with chopped parsley.

baby octopus, lemon, extra virgin olive oil, onion, garlic, paprika, tomatoes, brandy, fish stock, threads, white fish, mussels, shrimp, parsley

Taken from recipes-plus.com/api/v2.0/recipes/23221 (may not work)