Seafood & Chorizo Stew

Ingredients

• 4 garlic cloves, minced
• 1 red pepper, deseeded and diced
• 1 large onion, diced
• 1 tsp smoked paprika
• 0.5 tsp chilli flakes
• 2 tbsp olive oil
• 200 g chorizo, diced
• 1 x 400g tin chopped tomatoes
• salt and black pepper
• 150 ml dry white wine
• 200 ml fish stock
• 300 g raw king prawns, peeled and deveined
• 500 g mussels, scrubbed and debearded
• 15g flat-leaf parsley, chopped
• 300 g firm cod, cut into large chunks
• crusty sourdough bread, to serve

Method

1. Heat the olive oil in a large, wide pan over medium-high heat. Add the chorizo and cook for 3–4 minutes until it releases its deep red oils and the edges crisp. Lift out with a slotted spoon and set aside.
2. Tip the onion and red pepper into the chorizo oil and cook for 6 minutes, stirring now and then, until softened and glossy. Add the garlic, smoked paprika and chilli flakes and cook for 1 minute until fragrant.
3. Pour in the white wine and let it bubble hard for 2 minutes to cook off the sharpness. Add the chopped tomatoes, butter beans and fish stock. Bring to a simmer and cook for 10 minutes, stirring once or twice and lightly crushing some of the beans against the side of the pan so the sauce thickens and takes on a silky body.
4. Return the chorizo to the pan. Nestle the white fish chunks into the sauce and cook for 3 minutes.
5. Scatter in the prawns and mussels, cover the pan, and cook for 4–5 minutes until the mussels have opened and the prawns have turned pink and firm. Discard any mussels that stay shut.
6. Taste and season with salt and plenty of black pepper. Shower over the chopped parsley and bring the pan straight to the table with a bottle of extra virgin olive oil and a board of torn crusty bread.