1In a large sturdy pot, heat the oil over medium heat.
2Add onion and red bell pepper. Fry for 2 mins.
3Add chopped celery and fry for 2 mins.
4Add leek, garlic, half of the chopped basil and half of the chopped Chinese celery and fry for 2 mins.
5Add the flower crabs and fry for 5 mins.
6Pour in the red wine and stir through the mixture.
7Add the corn and chorizo. Fry for 1 mins.
8Add the paprika and diced tomato and stir to mix.
9Add the vegetable stock, flower clams, white clams and mussels. Cover and cook for 2 mins.
10Add the prawns and tomato paste. Stir through and cook for another 2 mins until cooked through.
11Season with salt.
12Discard clams that remain closed.
13Garnish with remaining chopped basil and Chinese celery. Serve hot.