Squid, prawn & chickpea nduja stew

nduja seafood stew slow cooker squid stew

N/A

Source

Ingredients

2 tbsp olive oil

1 onion, finely chopped

1 fennel, finely chopped, fronds reserved

2 garlic cloves, sliced

1 tbsp nduja or 1 cooking chorizo, skin removed, crumbled

400g can chopped tomatoes

100ml red wine

250ml chicken stock

400g can chickpeas, drained

200g prepared squid

200g king prawns (peeled weight)

small handful of flat-leaf parsley, chopped

1 lemon, zested

Method

Heat the olive oil in a large, flameproof shallow casserole dish over a medium heat, and cook the onion, fennel and garlic for 12 mins, stirring occasionally until soft and just turning golden. Stir in the nduja or chorizo and sizzle for 2 mins until the oils are released and the veg starts to take on the red colour.

Tip in the tomatoes, then rinse the can out with the wine and pour it in, along with the stock. Stir in the chickpeas. Season and bring to a simmer, then cook for 20 mins until the sauce is rich. Season to taste.

Stir in the squid and prawns so they’re completely mixed into the sauce, then simmer for about 5 mins more until the squid and prawns are cooked through. Scatter with the parsley, lemon zest and reserved fennel fronds before serving.