Seafood and 'Nduja stew recipe, just a special match
- 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 and sizzle for 2 mins until the oils are released and the veg starts to take on the red color.
- STEP 2
Tip in the tomatoes, then rinse the can out with the red 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.
Start to Finish: 40 minutes