Prawn, Squid And Chorizo Stew

[mrmoshe]

Prawn, squid and chorizo stew

Serves 4

By Mark Hix

Published: 03 March 2007

Firm-fleshed seafood lends itself to a piquant sausage such as chorizo. It's best to buy cooking chorizo known as parilla for this dish.

2 medium onions, peeled and finely chopped

2 cloves of garlic, peeled and crushed

3tbsp olive oil

1tsp tomato purée

150ml dry white wine

250ml fish stock

8 large waxy new potatoes like Charlotte or Belle de Fontenay, peeled and halved lengthways

2 medium-sized squid, weighing about 150g, cleaned and tentacles reserved

150g cooking chorizo, cut into 1cm thick chunks

8 or 12 large raw, headless tiger prawns, shelled

1tbsp chopped parsley

Gently cook the onion, garlic and chorizo in half the olive oil in a covered pan for 4-5 minutes, stirring every so often. Add the tomato purée, wine, stock and potatoes, bring to the boil and simmer for 10-12 minutes until the sauce has thickened a little. Cut the squid into 3-4 cm chunks and sauté in the rest of the olive oil on a high heat for a minute or so. Add to the sauce; continue simmering for 3-4 minutes, add the prawns and parsley and simmer for another 2-3 minutes. Season if necessary and serve.