SQUID, PRAWN & CHICKPEA NDUJA STEW

Squid, prawn & chickpea nduja stew image

Adapt this flavourful stew based on the seafood you have. British squid is cheap, sustainable and underused, while Nduja is a spicy, spreadable salami

Provided by Tom Kerridge

Categories Dinner

Time 1h10m

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 305 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium