| 1.
Add 1 litre of water with some salt to a pan. Heat
2. Fry the tomato and onion and add it to the
pan to boil for a few minutes
3. Peel the potatoes and cut into thick slices,
adding them along with the cockles
4. When half-done, add the prawns and swordfish
5. Toast the saffron and crush it with the garlic,
parsley and pine nuts, adding it to the pan. Leave
it to cook.
6. Finally, decorate with some slices of hard-boiled
egg
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