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Seafood and saffron soup

From: gourmettraveller.com.au Serves 4

60 ml (¼ cup) olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 fresh bay leaves
2 large tomatoes, finely chopped
60 gm jamón or prosciutto, finely chopped
300 gm vongole, soaked in cold water for 10 minutes, drained
90 gm medium-grain rice, such as Calasparra (Spanish and select deli's)
120 ml dry white wine
1 pinch of saffron threads
1 tsp lemon juice
12 medium green prawns, peeled, cleaned, tails intact
¼ cup finely chopped flat-leaf parsley
To serve: crusty bread

Heat olive oil in a frying pan over medium heat, add onion, garlic and bay leaves and sauté until onion is soft and translucent (3-5 minutes). Add tomato and jamón, increase heat to high and cook until almost all liquid evaporates (5 minutes). Remove from heat and set aside.

Meanwhile, bring 1.8 litres of water to the boil in a large saucepan over high heat. Add vongole and cook, covered, until vongole open (1-2 minutes), then remove with a slotted spoon and set aside.

Strain cooking liquid through a fine sieve and return to pan. Add rice, wine, saffron, lemon juice and reserved tomato mixture and bring to the boil over high heat. Reduce heat to low, cover and simmer until rice is just tender (8-10 minutes), adding vongole, prawns and parsley in the final 2 minutes of cooking. Season to taste and serve immediately with crusty bread.