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One serving of squid, prawn & chickpea nduja stew

Squid, prawn & chickpea nduja stew

A star rating of 4.3 out of 5.8 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: Per serving
low inkcal305
high infibre7g


  • 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


  • 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

Goes well with


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A star rating of 4.3 out of 5.8 ratings

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