Spanish Fish & Calamari Stew with Chorizo
Published 8th April, 2020
Cuisine: Spanish Serves: 4
Preparation: 20 Mins Cooking: 59 Mins
Ingredients
- 400g Angelakis mulloway fillets
- 200g Angelakis bight redfish fillets
- 200g Angelakis squid tubes
- 2 Barossa Fine Foods chorizo, sliced
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 2 tbsp olive oil
- ½ cup rosé
- 1 x 400g can cherry tomatoes
- 1 x 400g can chickpeas
- 200g chargrilled capsicums, sliced
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp sea salt
- ½ tsp cracked black pepper
- 2 tbsp 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, then remove the chorizo and 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 and sweet paprika, cooked chorizo, sea salt, black pepper, tomato paste and fish stock. Bring to a simmer, then reduce heat to a 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.
where to find us
- Find Barossa Fine Foods chorizo in select independent supermarkets across Australia, or visit your local retail store in South Australia.
