(Source for this recipe was probably the Stars & Stripes newspaper— I have no idea where they took it, as I copied it out into my own little book of recipes)

Chop finely:
2 large onions
4-5 large cloves garlic
2 red bell peppers
2 Tbsp smoked dried ham such as proscutto, or Spanish jamon serrano

Slice and set aside: 6 Medium tomatoes

Clean and devein: 1lb whole shrimp

Grind to a fine cornmeal consistancy enough shelled almonds to make 1/2 cup of ground nutmeats. Set the tomatoes, shrimp and almonds aside.

Sautee the onions, garlic, and ham in a large sautee pan or dutch oven in 1/2 cup olive oil. (Oil quantity can be reduced somewhat, to 1/3 cup)
When onions and peppers are soft, sprinkle over them:

1 tsp mild paprika
1 tsp hot paprika

Stir and cook for 2 minutes, then add ground almonds, cooking and stirring for another minute. Stir in the tomatoes and bell peppers, along with:

1 crumbled bay leaf
1/8 tsp crumbled saffron threads

Simmer for five minutes, and stir into the pan:

1 1/2 lbs sole, turbot, perch or red snapper filets, cut into 2-in chunks
1/2 cup white wine
juice of one lemon.

Bring to a boil, reduce to a simmer and let cook for to minutes. Add the shrimp and simmer for another 3-4 minutes. Serve immediatly, garnished with fresh parsley and lemon wedges.

It’s good served with jasmine rice. This recipe may be halved, to better suit a small family… and may also be done in a microwave, with everything added in the same order, and nuked appropriatly.