This can either be a stew served with rice and bread, or served with linguine for a simple seafood pasta. It’s very versatile and easy to whip up!
Ingredients:
300g Squid (cleaned weight - ask your fishmonger to clean and slice into rings)
6 king prawns
Small bunch cherry tomatoes, preferably on the vine
Good quality chopped tomatoes
Tomato paste
4 cloves garlic
1/2 white onion, or 1 shallot
1 teaspoon paprika, sweet or hot - you decide!
Parsley
Generous pinch of salt
Juice of 1 lemon
Olive oil
Method:
Fry half an onion and 4 cloves of crushed garlic in a frying pan with olive oil. When the onions become soft and translucent, add half a cup of hot water and a teaspoon of tomato paste to de-glaze the pan and stir. Add a tin of chopped tomatoes, teaspoon of paprika and optional chilli flakes (for spice). Stir, and add a pinch of salt, and the juice from 1 lemon.
Gently simmer, once bubbling add the squid, prawns (shell and head still on) and cherry tomatoes. Stir, and simmer with the lid on the pan for around 5 minutes. Whilst it’s simmering, finely chop a generous amount of parsley and put aside.
Top tip: as they would in Spain, squeeze the heads of the prawns to release delicious sweet juices from the crustacean into the stew for extra flavour
Simply serve with sourdough bread, rice
butter beans, or pasta - your choice! Sprinkle with parsley a pinch of salt and a final squeeze of lemon.
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