Saffron Seafood Skillet with Roasted Sweet Potato and Lemon Almond Crumbs

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the sweet potato on a baking tray and toss with 2 tbsp / 30 ml olive oil, 1/2 tsp / 2 g salt, 1/4 tsp / 1 g black pepper, and half of the sweet paprika. Roast for 25 minutes at 220°C / 425°F, turning halfway through, until tender and browned at the edges.

2. 2

   While the sweet potato roasts, make the crunchy crumbs. Heat a small skillet over medium heat and add 1 tbsp / 15 ml olive oil. Add 1 minced garlic clove, the sliced almonds, and the breadcrumbs. Cook for 2 to 3 minutes, stirring, until golden. Turn off the heat, add the lemon zest, and a pinch of salt. Set aside.

3. 3

   Heat a wide casserole or deep skillet over medium-high heat with 1 tbsp / 15 ml olive oil. Add the chopped onion and cook for 4 minutes until translucent. Add the remaining 3 minced garlic cloves, the red pepper flakes if using, and cook 30 seconds more.

4. 4

   Add the cherry tomatoes, the remaining sweet paprika, the saffron threads, 1/4 tsp / 1 g salt, and 1/4 tsp / 1 g black pepper. Cook for 3 minutes until the tomatoes begin to release their juices.

5. 5

   Pour in the dry white wine and cook for 2 minutes so it reduces slightly. Add the fish stock and bring to a gentle simmer.

6. 6

   Add the mussels, cover the pan, and cook for 4 to 5 minutes over medium-high heat until they open. Discard any that do not open.

7. 7

   Add the squid and cook for 2 minutes. Then add the shrimp and cook 2 to 3 minutes more, until the shrimp are pink and the squid is tender. Add the lemon juice and half of the chopped parsley. Taste and adjust with the remaining salt and pepper if needed.

8. 8

   To serve, place the roasted sweet potato on the base of each plate and spoon the seafood and sauce over the top. Finish with the lemon almond crumbs and the remaining fresh parsley.