500 ml (1lb 1½ oz / 2 cups) chicken stock (see recipe)

2 pinches saffron threads (15 – 20 threads)

1 head of cauliflower, coarsely chopped

2 tablespoons coconut oil, duck fat or tallow

150 g (5¼ oz.) Spanish chorizo, thickly sliced

1 red capsicums, seeded and diced

2 fresh tomatoes, diced

1 large onion, chopped

4 cloves garlic, minced

1 tablespoon tomato paste

1 teaspoon sweet paprika

1 tablespoon smoked paprika, plus more to serve

1 small bunch fresh flat-leaf parsley, leaves and stems chopped separately

8 king green prawns, peeled, with tails intact, deveined

400 g (14 oz.) mussels, cleaned

300 g (10½ oz.) clams, cleaned

Extra virgin olive oil, for drizzling

½ lemon, juiced

Pour the stock into a saucepan, place over medium heat, and bring to a simmer.

Remove from the heat, stir in the saffron threads, and set aside to infuse for 5 – 10 minutes.

Meanwhile, put the cauliflower in a food processor and process into tiny pieces resembling grains of rice. Set aside.

Heat the oil in a large frying pan over medium heat, add the chorizo, and fry until golden and crispy, turning once. Add the capsicum, tomatoes, onion, garlic, tomato paste, and sweet and smoked paprika and cook until the vegetables are soft, 2 – 3 minutes. Pour in the warm stock, add the parsley stems, and bring to a boil. Add the prawns, mussels, and clams, then place a lid on the pan and cook until the mussels