Seafood and ‘Nduja Stew
Seafood and ‘Nduja Stew



  • 2 tbsp olive oil
  • 1 chopped onion
  • 1 fennel bulb, finely chopped
  • 2 sliced garlic cloves
  • 1 tbsp nduja (you can also use 1 cooking chorizo)
  • 400g tin of chopped tomatoes
  • 250ml chicken stock
  • 100ml red wine
  • 400g tin of chickpeas, drained
  • 200g squid rings
  • 200g king prawns, peeled
  • Handful of chopped parsley
  • 1 lemon, zest only
  • Heat the olive oil in a casserole and cook the onion, garlic, and fennel for about 10 mins. Stir in the nduja and sizzle for a few mins to release the oils, then tip in the tomatoes along with a canful of water, the stock, and the chickpeas. Season well, then simmer for 20 mins to thicken.
  • Stir in the seafood so it’s completely mixed with the sauce, then simmer for 5 mins more to cook through. Scatter with parsley and lemon zest, and serve with crusty bread.
40 mins
4 serving

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