|Olive oil||2 Teaspoon|
|Onions||2 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Red chili||1 , chopped (Fresh Ones)|
|Uncooked prawns||8 Ounce, peeled and deveined (250 Grams, Medium Sized)|
|Mussels||16 , scrubbed and beards removed|
|Scallops||16 , cleaned|
|Canned spicy tomato soup||14 Ounce (440 Gram)|
|Fish stock/Chicken stock||16 Fluid Ounce (500 Milliliter Or 2 Cups)|
|Squid rings||4 Ounce (Calamari Or 125 Grams)|
|Chopped fresh mixed herbs||2 Tablespoon|
1. Heat oil in a large frying pan over a medium heat, add onions, garlic and chilli and cook, stirring, for 4 minutes or until onions are soft.
2. Add prawns and cook for 1 minute. Add mussels, scallops, soup and stock and bring to simmering.
3. Stir in squid (calamari) and herbs and cook for 1 minute longer or until seafood is cooked.