Seafood & Chorizo Stew

• 4garlic cloves, minced
• 1red pepper, deseeded and diced
• 1large onion, diced
• 1 tspsmoked paprika
• ½ tspchilli flakes
• 2 tbspolive oil
• 200 gchorizo, diced
• 1 x 400gtin chopped tomatoes
• salt and black pepper
• 150 mldry white wine
• 200 mlfish stock
• 300 graw king prawns, peeled and deveined
• 500 glive mussels, weighed in their shells, scrubbed and debearded
• 15 gflat-leaf parsley, chopped
• 300 gfirm cod, cut into large chunks
• 240 gdrained butter beans (from a 400 g tin), rinsed

Method

1. 1Before cooking, discard broken mussels and any open ones that do not close when tapped. 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. 2Tip 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. 3Pour 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. 4Return the chorizo to the pan. Nestle the white fish chunks into the sauce and cook for 3 minutes.
5. 5Scatter 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 opaque, and the cod flakes easily. Discard any mussels that stay shut.
6. 6Taste and season with salt and plenty of black pepper, then scatter over the parsley and serve.

Per serving

kcal

597

protein

54.4g

fibre

6.2g

carbs

22.3g

fat

28.3g