Spanish cuisine makes the most of foods from the land and the sea, and this traditional recipe combines the best of both.

3 tablespoons extra virgin olive oil
1 red onion—finely chopped
½ red pepper—julienned
½ green pepper—julienned
3 cloves garlic—finely chopped
1 small potato—peeled and cut into small cubes
14 oz (420g) canned tomatoes—chopped
1½ cups fish, vegetable or chicken stock
½ cup white wine
1 tablespoon tomato paste
2 teaspoons paprika
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
6 oz (180g) canned light meat tuna—drained and broken into small chunks
1 tablespoon finely chopped fresh flat-leaf parsley
1 cup rice

HEAT 2 tablespoons of the oil in a large saucepan over a medium heat and cook the onion and peppers for 6 minutes, stirring occasionally. ADD the garlic, potatoes and tomatoes and cook for 2 minutes. ADD the stock, wine, tomato paste, paprika, salt and pepper and bring to the boil. REDUCE the heat to medium-high and simmer uncovered for 25 minutes, stirring occasionally. WHILE the stew simmers, cook the rice. STIR through the tuna, parsley and remaining olive oil and serve over rice.

Variation: Instead of rice, you can serve this stew with good quality crusty bread.