Seafood and 'Nduja stew recipe, just a special match
Ingredients
- 400g can chopped tomatoes
- 1 finely chopped onion
- 1 chopped fennel
- 2 garlic cloves
- 1 table spoon of ‘Nduja
- 1 tablespoon Italian Extra Virgin Olive Oil.
- 100ml red wine
- 400g can chickpeas
- 200g prepared squid
- 200g king prawns (peeled)
- Fresh Parsley leaves
- 1 lemon zested
Preparation
- 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
Servings: 4
For this yummy ‘Nduja stew recipe, you can adapt this flavorful stew based on the seafood you have. Squid is cheap, sustainable and underused, while Nduja is a spicy, spreadable salami.