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Squid, prawn & chickpea nduja stew

One serving of squid, prawn & chickpea nduja stew

Squid, prawn & chickpea nduja stew

Name: Squid, prawn & chickpea nduja stew
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
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

Tom Kerridge

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Serves 4

Easy

Prep: 30 mins

Cook: 40 mins

A star rating of 4.4 out of 5.16 ratingsRate

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

Healthy

High-protein

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal305

low
fat11g
saturates2g
carbs18g
sugars7g
fibre7g

high
protein25g

high
salt1g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2021

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A star rating of 4.4 out of 5.16 ratings

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