RECIPE WITH FISH AND SHELLFISH: Shrimps or king prawns, cuttlefish, salmon, grouper, squid, etc.

INGREDIENTS (SERVES FOUR)

• 6 tablespoons of olive oil
• 3 or 4 cloves of garlic (sliced)
• 2 medium-sized ripe tomatoes or 150 g canned chopped tomatoes
• Approximately 1.5 litres of water
• 1 stock cube (optional)
• 2 bay leaves
• A pinch of pepper
• 100 g of shrimps or king prawns
• 150 g of clams or mussels
• 1 small bag of El Pastor de la Mancha gazpachos and quarter of another (250 g)

COOKING METHOD

• Sauté the garlic in a pan and then add the tomatoes, once sautéed, add the water, bay leaves and pepper.
• When this starts to boil, add the gazpachos and 2 or 3 minutes later add the prawns and the clams.
• Cook for 8 or 10 minutes after adding the gazpachos.
• They should be juicy, but not soggy.
• Before serving, allow them to rest in the pan for around 5 minutes.
• Total cooking time 15 minutes.
• Accompany the dish with whole or chopped, easy-to-digest and healthy tortas.