Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the onion in 1 tbsp olive oil in a pan until soft. Stir in the saffron and new potatoes then add the chicken stock and tomatoes. Simmer gently for about 15 minutes, or until the potatoes are tender, then add the seafood mix and simmer until cooked through. Stir in the parsley.
Mix the mayo with the garlic and smoked paprika. Serve the stew with the baguette toasts and mayo.