Chorizo and saffron seafood stew
Prep time: 15 minsTotal time: 
Chorizo and saffron seafood stew
Quick, easy and also good enough for entertaining if you double up – just add crusty bread to serve
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
- pinch of saffron threads
- 500ml chicken or vegetable stock
- 2 tbsp olive oil, plus extra to serve
- ½ x 225g chorizo ring, finely diced
- 2 echalion shallots, diced
- 3 garlic cloves, finely crushed
- 250g baby potatoes, diced
- ¼ tsp smoked paprika
- ½ tbsp plain flour
- 300g frozen cooked seafood selection, defrosted
- juice of 1 lemon, plus extra wedges to serve
- ¼ x 30g pack flat-leaf parsley, leaves picked
- crusty bread, to serve (optional)
Step by step
-
Add the saffron threads to 1 tablespoon of lukewarm water and allow to sit for 15 minutes to bloom, then add to the stock.
-
Meanwhile, heat the olive oil in a casserole over a medium heat and add the diced chorizo. Cook for a few minutes or until the chorizo starts to crisp up and releases its colour into the oil. Remove with a slotted spoon and set aside.
-
Add the shallot, garlic and baby potatoes and cook for 5 minutes or until the potatoes are starting to soften. Add the paprika and flour, cook for 2 minutes then reduce the heat to low and pour in the saffron stock. Add half of the chorizo back in, season, then let simmer on a low heat until slightly thickened and the potatoes are tender, around 10-15 minutes depending on their size. Add the defrosted seafood for the final few minutes. Finish with the lemon juice. Divide between bowls, top with the remaining chorizo and parsley and serve with lemon wedges and crusty bread, if using.
