A bonus recipe from my book Rustica
This spicy, Spanish-style stew is deliciously warming and comforting. Seasoned with Spanish pimento, the rich tomato sauce envelopes the juicy king prawns/jumbo shrimp and chickpeas. In winter store-cupboard staples like pulses/legumes are used alongside fresh seafood and this surf ‘n’ turf dish would be typical of dishes cooked on the Southern coast. Serve with plenty of crusty bread for dunking.
a splash of olive oil, for shallow frying
½ large white onion, diced
2 garlic cloves, chopped
1 fresh red chilli/chile, deseeded and finely chopped
a pinch of chilli/hot red pepper flakes
1 teaspoon ground cumin
1 tablespoon pimenton dulche (sweet)
1 tablespoon tomato purée/paste
¼ tsp brown sugar
1 tin chickpeas, drained and rinsed
350 ml passata (Italian sieved/strained tomatoes)
12 raw large king prawns/jumbo shrimp, shelled but with heads on
Salt and freshly ground black pepper, to season
60 ml/1/4 cup Greek yogurt
1 tablespoon freshly squeezed lemon juice
A small handful of flat-leaf parsley leaves, chopped
Extra virgin olive oil, to drizzle
Crusty bread (optional)
Add a splash of olive oil to a large, deep frying pan and set over a medium heat. Add the onion and fry/sauté for a few minutes until soft and golden. Add the garlic, fresh chilli/chile and chilli/hot red pepper flakes and cook for 1 further minute.
Stir in the cumin, pimento tomato purée/paste and sugar, quickly followed by the chickpeas. Stir in the chickpeas and then pour in the passata along with a splash of cold water and season with salt and pepper. Simmer, partially covered, over a low heat for 15 minutes.
Put the prawns/shrimp into the pan, pushing them down slightly into the liquid. Cook for about 4 minutes before turning them over to continue cooking for another 2 minutes or so, until pink and cooked through.
Spoon the stew into dishes. Whisk together the yogurt and lemon juice with 1 tablespoon of cold water and swirl a little over each serving. Add a sprinkle of chopped flat-leaf parsley and a drizzle of extra virgin olive oil and serve with crusty bread, if you fancy.
Rustica (RRP £16.99) by Theo Michaels. Published by Ryland Peters & Small, photography by Mowie Kay.
Order your copy of Rustica here.