Squid, prawn & chickpea nduja stew

• olive oil↗2 tbsp tbsp
• onion↗1

  finely chopped

• fennel↗1

  finely chopped, fronds reserved

• garlic cloves↗2

  sliced

• nduja↗1 tbsp tbsp

  or 1 cooking chorizo, skin removed, crumbled

• chopped tomatoes400g can g
• red wine↗100ml ml
• chicken stock↗250ml ml
• chickpeas↗400g can g

  drained

• squid↗200g prepared g
• king prawns↗200g g

  (peeled weight)

• flat-leaf parsley↗small handful of

  chopped

• lemon↗1

  zested

Step-by-step instructions

1. 1

   Heat the olive oil in a large, flameproof shallow casserole dish over a medium heat, and cook the onion, fennel and garlic for 12 mins, stirring occasionally until soft and just turning golden. Stir in the nduja or chorizo and sizzle for 2 mins until the oils are released and the veg starts to take on the red colour.

2. 2

   Tip in the tomatoes, then rinse the can out with the wine and pour it in, along with the stock. Stir in the chickpeas. Season and bring to a simmer, then cook for 20 mins until the sauce is rich. Season to taste.

3. 3

   Stir in the squid and prawns so they’re completely mixed into the sauce, then simmer for about 5 mins more until the squid and prawns are cooked through. Scatter with the parsley, lemon zest and reserved fennel fronds before serving.