Preparation

• First of all, soak the clams in cold water for at least 2 hours, changing the water so they expel any sand.

   

  Clean the mussels by removing the “beard” and scraping the shell if there are any algae residues.

   

  Once both are cleaned, put them in a saucepan with 1 glass of wine (about 1/2 cup / 125 ml), one clove of garlic and cook for about 5 minutes with the lid on so that all the shellfish open.

   

  Shell half of them and reserve the cooking liquid after straining it.

• Then clean the fish (I recommend having your fishmonger do this job).

   

  Fillet them using a very sharp knife; for the shrimp remove the heads and shells.

   

  Prepare a fish fumet by putting the fish cleaning residues (heads and bones), the shrimp heads and shells together with 1 liter of water (about 4 1/4 cups), 1 glass of wine (about 1/2 cup / 125 ml), the carrot, the onion, salt and chili pepper in a pot.

   

  Bring to a boil and cook for about 40 minutes. Once cooled, strain the fumet obtained and add the reserved shellfish liquid kept aside earlier.

• Clean the squid by separating the tentacles from the body, then remove the eyes and the “beak”.

   

  Remove the skin and empty the interior, doing this under cold running water.

   

  Once cleaned, cut the squid into rings about 3/8 inch (1 cm) thick.

   

  At this point put 3 tablespoons of extra virgin olive oil in a saucepan, add half a chopped onion and one clove of garlic and sauté for 2-3 minutes.

   

  Add the squid and after one minute add about 1/3 cup (100 ml) of the fumet prepared earlier, the tomato paste and the saffron.

   

  Cook for about 40 minutes, adding ladlefuls of fumet if the cooking liquid should reduce too much.

•  

  Add the fish fillets cut into pieces to the saucepan with the squid, and season with salt and pepper.

   

  Continue cooking for another 10 minutes.

   

  Finally add the shrimp and continue cooking for 1-2 minutes maximum.

   

• Take about 1 cup (250 ml) of the fumet liquid prepared earlier and bring it to a boil.

   

  When it boils, turn off the heat and add it to the couscous in a large bowl which you will cover with plastic wrap (so it acts as a lid).

   

  Let rest for 4-5 minutes then add a knob of butter (about 1 tablespoon).

   

  Fluff the couscous with the tines of a fork and once finished add the fish, mussels, clams and shrimp.

   

  Gently toss to combine all the ingredients using a fork (the couscous should remain fluffy).

   

  Transfer to a serving platter and sprinkle with chopped fresh parsley.