Spicy Squid, Prawn and Chickpea Stew with Nduja
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.
Servings4 Portions
Prep Time30 Mins
Cook Time40 Mins
Difficulty
Intermediate
Ingredients
4
- prepared squid200 g
- king prawns200 g
- can chickpeas, drained400 g
- canned chopped tomatoes400 g
- chicken stock250 ml
- red wine100 ml
- olive oil2 tbsp
- nduja or cooking chorizo, crumbled1 tbsp
- onion1
- fennel bulb, finely chopped1
- garlic cloves, sliced2
- lemon, zested1
- flat-leaf parsley, chopped1 handful
Step-by-Step Instructions
01
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.
02
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.
03
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.
04
Gently stir in the prepared squid and king prawns. Simmer for approximately 5 minutes more until the seafood is just cooked through and opaque.
05
Taste and adjust the seasoning if needed. Scatter with the chopped parsley, lemon zest, and reserved fennel fronds before serving hot.
