Method
Prawn stock
Fry onion, celery, garlic and prawn shells in oil until everything has coloured.
Add tomatoes and cook for a further 5 minutes.
Add white wine and water. Bring to the boil, skim and turn heat down to simmer for 30 minutes to reduce stock by half.
Strain stock and set liquid aside.
Cous-Cous
Cook Cous-Cous according to packet instructions. Allow to cool then use a fork to separate Cous-Cous.
In a frypan sauté onion, cinnamon and cloves until onions have softened and lightly coloured.
Combine Cous-Cous and onion mix and then place in an oven tray. Cover tray with foil and cook in a 200C pre-heated oven for 25 minutes.
Seafood
In a heavy-based pan fry crabs in oil until lightly coloured.
Add mussels, vongole chilli and garlic and fry for a further minute.
Add calamari and prawns and continue to fry for another minute.
Add prawn stock and bring to the boil. Once boiling turn off.
In a ceramic oven dish place a quarter of the Cous-Cous mix evenly over the base, place all seafood over Cous-Cous including stock. Place remainder of Cous-Cous mix over seafood.
Cook in 200C oven for 15 – 20 minutes or until Cous-Cous has become golden and crunchy.
Finish dish with chopped parsley and drizzle with EVOO.
