Name: Seafood paprika stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 red onion; 1 large garlic clove; 1 large carrot ( or 2 small); ½ fennel; ½ red bell pepper; 500g new potatoes; 1 Tbsp smoked paprika; ½ tsp saffron or turmeric; 1 Tbsp tomato purée; 500 ml vegetable stock; 1 bay leaf; 100g green beans/courgette/or peas ( your choice); 100g chopped kale/cabbage or 1 handful pf spinach; 150g squid (ready prepared); 2 salmon fillets ( approx. 150g); Chopped parsley to serve

Seafood paprika stew

29 Jun 2017

by Dinna

Prep Time

10 minutes

Cook Time

40 minutes

Total Time

50 minutes

Background

On cool summer evenings one of my favourite dishes is a nice seafood stew. I particularly like the Spanish versions that are made with chorizo. This seafood paprika stew is based on that, but instead of sausage I’m using lots of vegetables to make it more healthy. You can use other veggies if you prefer - aubergine, broad beans, sweet potato, green beans, kale would work too. Also, you can use other seafood too such as prawns, mussels or mixed seafood; and instead of salmon, cod or haddock would be fine too. The most important part is the rich paprika base which can be made spicy by mixing in a few pinches of cayenne or dried chilli flakes! When I make this dish for adults only, I add a chilli pepper (as whole) to the stew, together with the bay leaf, then discard it just before serving.

Ingredients

1 red onion
1 large garlic clove
1 large carrot ( or 2 small)
½ fennel
½ red bell pepper
500g new potatoes
1 Tbsp smoked paprika
½ tsp saffron or turmeric
1 Tbsp tomato purée
500 ml vegetable stock
1 bay leaf
100g green beans/courgette/or peas ( your choice)
100g chopped kale/cabbage or 1 handful pf spinach
150g squid (ready prepared)
2 salmon fillets ( approx. 150g)
Chopped parsley to serve

Instructions

Finely chop the onion, fennel and garlic.
Roughly chop the bell pepper and carrot. Cut the potatoes in half, if bigger than bite-size.
Heat 2 Tbsp of olive oil in a large saucepan and gently sauté the onion and garlic. Add the chopped vegetables and cook for 10 minutes under cover and over low heat. Add the paprika and saffron, stir for a minute, then add the tomatoes purée and coat the vegetables well.
Pour in enough stock to cover the vegetables. Add the bay leaf and bring to the boil. Cover the pan, turn down the heat and simmer for 10 minutes.
Add the other vegetables (sliced and/or chopped) and cook for 5 more minutes over medium heat.
Slice the squid and cut the fish into bite-sized chunks. Add these to the stew and cook for 5-8 minutes until the seafood is cooked through and the veggies are tender.
Garnish with chopped parsley before serving.