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Spanish stew

Name: Spanish stew
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 1/4 cup (60ml) olive oil; 1 chorizo sausage, sliced; 1 onion, sliced; 4 garlic cloves, crushed; 2 teaspoons smoked sweet paprika; 1/2 teaspoon saffron threads, soaked in 2 tablespoons cold water; 410g can butter beans, rinsed, drained; 600ml fish stock; 1 red capsicum, roasted, cut into strips; 6 tomatoes, peeled, seeds removed, sliced; 300g blue-eye cod, skin removed, cut into 2cm pieces; 500g green prawns, peeled, vein removed, tails intact; 2 tablespoons fish sauce; Roughly torn flat-leaf parsley, to serve

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20m

15m

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If you love paella, you'll love this Spanish seafood stew.

1/4 cup (60ml) olive oil
1 chorizo sausage, sliced
1 onion, sliced
4 garlic cloves, crushed
2 teaspoons smoked sweet paprika
1/2 teaspoon saffron threads, soaked in 2 tablespoons cold water
410g can butter beans, rinsed, drained
600ml fish stock
1 red capsicum, roasted, cut into strips
6 tomatoes, peeled, seeds removed, sliced
300g blue-eye cod, skin removed, cut into 2cm pieces
500g green prawns, peeled, vein removed, tails intact
2 tablespoons fish sauce
Roughly torn flat-leaf parsley, to serve

Method

1.

Heat oil in a frypan over medium heat and fry chorizo until crisp. Transfer to a plate lined with paper towel to drain.
2.

Add onion and cook for 2-3 minutes or until softened. Add garlic and paprika and cook for a few seconds, then add saffron and its soaking liquid, beans and stock and bring to boil. Reduce heat to low and return chorizo to frypan with capsicum, tomatoes, fish, prawns and fish sauce. Simmer for 5-6 minutes or until fish is cooked through. Serve in a large casserole dish garnished with parsley.
3.

Offer garlic mayonnaise and crusty bread to serve. Taste and season if needed.