Spanish Seafood Soup

• 12 ounces baby octopus cleaned, quartered
• 1 lemon juiced
• 2 tablespoons extra-virgin olive oil
• 1 onion large, finely chopped
• 3 cloves garlic thinly sliced
• 1 teaspoon hot smoked paprika
• 2 vine ripened tomatoes seeded and finely chopped
• 1 tablespoon brandy
• 4 cups fish stock
• 1 teaspoon saffron threads
• 10 ounces white fish fillets firm, cubed
• 12 mussels scrubbed and debearded
• 12 medium shrimp peeled, deveined and coarsely chopped
• 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.

octopus, lemon juiced, extravirgin olive oil, onion, garlic, paprika, tomatoes, brandy, fish stock, saffron threads, white fish, mussels, shrimp, parsley

Taken from www.yummly.com/recipe/Spanish-Seafood-Soup-1406592 (may not work)