Spanish Fish & Calamari Stew with Chorizo
Published 8th April, 2020
Cuisine: Spanish Serves: 4
Preparation: 20 Mins Cooking: 59 Mins
Ingredients
- 400 gm Angelakis Mulloway Fillets
- 200 gm Angelakis Bight Redfish Fillets
- 200gm Angelakis Squid Tubes
- 2 Barossa Fine Foods Chorizo, sliced
- 1 Red Onion, finely chopped
- 4 Cloves Garlic, minced
- 2 tbls Olive Oil
- ½ Cup Rosé
- 1 (400 gm) Can Cherry Tomatoes
- 1 (400 gm) Can Chickpeas
- 200 gm Chargrilled Capsicums, sliced
- 1 tsp Smoked Paprika
- 1 tsp Sweet Paprika
- ½ tsp Sea Salt
- ½ tsp Cracked Black Pepper
- 2 tbls Tomato Paste
- ½ Cup Fish Stock
Method
- Heat a large heavy based saucepan or Dutch oven (with a lid) over a medium heat, add the olive oil and brown the chorizo, remove the chorizo & set aside, add the onion and garlic and sauté until soft and fragrant, add the rosé, and cook for a minute then add the cherry tomatoes, smoked & sweet paprika, cooked chorizo, sea salt, pepper, tomato paste and fish stock. Bring to a simmer and reduce heat to a very gentle simmer with the lid on for 30 minutes, stirring occasionally.
- Remove the lid and add the drained chickpeas & sliced red capsicum. Cut the mulloway & Bight redfish into cubes (approximately 2 cm cubes) and the calamari tubes into rings, add to the saucepan. Allow to gently simmer for a further 30 minutes with the lid off, stirring occasionally taking care not to break up the fish pieces.
- Serve with thickly sliced crusty bread
