Spanish Fish & Calamari Stew with Chorizo

Published 8th April, 2020

Cuisine: Spanish   Serves: 4

Preparation: 20 Mins   Cooking: 59 Mins


  • 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


  1. 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.
  2. 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.
  3. Serve with thickly sliced crusty bread