Cazuela de pulpo con almejas y langostinos (Octopus casserole with clams and prawns)

Ingredients

• 1 kg of octopus

• 500 g of clams

• 500 g of prawns

• 1 onion

• 2 garlic cloves

• 1 bay leaf

• 1 glass of white wine

• parsley

• paprika

• salt

• olive oil

Process

Cook the octopus in a pot with water and salt until it is tender.

Cut into pieces and book.

Put the clams in salt water to release the sand.

Peel the prawns and reserve heads and peels.

In a pan, sauté the heads and shells with a little oil.

Crush them with a spoon and add the white wine.

Let reduce and strain the broth.

In a casserole, sauté the onion and chopped garlic.

Add the octopus, clams, broth, bay leaf, paprika and parsley.

Cook over medium heat until the clams open.

Add the prawns and cook a few more minutes.

Approximate time: 1 hour and a half.