Spanish Seafood Stew

This wasn’t a great success but has potential so I’m typing it up here for future experiments. Less tomatoes and more fish would be a start, parsley to finish would have made a difference too. Stephen also mentioned that an Indian version would work well.

Spanish Seafood Stew

Serves Two

1 tbsp plain flour

1 tsp salt

Assorted seafood (we used squid, scallops and prawns)

Olive oil

1 small onion, diced

1 garlic clove, crushed

1 tbsp brandy

1/2 red chilli, chopped

Tomatoes (we used half a tin but 1 large fresh would be better)

1 bay leaf

1/2 tsp sweet paprika

Few saffron strands

100ml white wine

100ml vegetable stock (use fish stock next time)

Coat the scallops and squid in seasoned flour and fry until just cooked through. Remove from the frying pan and reserve.

Add the onion and cook until just translucent. Add the chilli and garlic and cook for one minute further.

Pour on the brandy and light, once the alcohol has burned out, add the tomatoes, bay leaf, paprika, saffron and cook for five minutes.

Pour in the wine and fish stock and simmer for a further five minutes. Add the reserved seafood, cover the pan and cook for three minutes.

Season, add lemon juice (and parsley) and serve with crusty bread.

Original recipe from Jenny Chandler’s ‘The Real Taste of Spain’.