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