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1 quart hot fish stock

large pinch of saffron threads

2 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

2 large tomatoes, skinned and diced

12 raw tiger prawns, peeled and deveined

8 oz (225g) squid, gutted, cleaned, and sliced into rings

14 oz (400g) paella rice

3 oz (85g) peas

4 raw Dublin Bay prawns, or very large shrimp, head-on

12–16 mussels, prepared

1 tbsp chopped flat-leaf parsley, to garnish

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