
A rich and fiery Mediterranean-inspired seafood stew featuring tender squid, juicy king prawns, and hearty chickpeas. Infused with the bold heat of nduja and aromatic fennel, this one-pot meal is a flavor-packed dinner solution.
Heat the olive oil in a large, flameproof shallow casserole dish over medium heat. Add the chopped onion, fennel, and sliced garlic. Sauté for about 12 minutes, stirring occasionally, until the vegetables are soft and just starting to turn golden.
Stir in the crumbled nduja or chorizo. Cook for 2 minutes, allowing the spicy oils to release and the vegetables to take on a vibrant red color.
Add the chopped tomatoes to the pan. Rinse the tomato can with the red wine and pour it in, then add the chicken stock and drained chickpeas. Season with salt and pepper, bring to a simmer, and cook for 20 minutes until the sauce is thick and rich.
Gently stir in the prepared squid and king prawns. Simmer for approximately 5 minutes more until the seafood is just cooked through and opaque.
Taste and adjust the seasoning if needed. Scatter with the chopped parsley, lemon zest, and reserved fennel fronds before serving hot.
If you cannot find nduja, a spicy cooking chorizo is an excellent substitute. For the best results, serve this stew with thick slices of crusty sourdough bread to soak up the spicy sauce. If you prefer a more intense ocean flavor, replace the chicken stock with fish stock.




