Cut the smoked pork into to small dice. Peel and finely dice the garlic and the onion. Dice the pepper and the fennel. Pick the thyme leaves from the stalks.
Place all of the above ingredients in a pan and add olive oil. Fry over a medium heat for a couple of minutes and then add the cumin seeds, saffron and paprika. Cook for 5 minutes and then add the sugar, tomatoes and tomato puree. Cook for a further 5 minutes and allow the tomatoes to break down. Add the stock, season and simmer for around 10 minutes.
In the meantime, wash the mussels and the clams thoroughly. Peel and de-vein the prawns. Zest the lemons into the stew and then segment the flesh.
Add the shellfish to the pan and cook for a final 5 minutes. Serve in a bowl and garnish with fresh lemon segments.
«If you have time, make your own stock for this dish using the heads from the prawns.»