Seafood stew with smoked pork and lemon Recipe

Spanish seafood stew with smoked pork, squid, mussels, prawns and fennel.

  • Preparation
    10mins
  • Cooking time
    25mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5

Ingredients

Pour people
  • King prawn(s) : 18 whole
  • Mussel(s) : 600 g
  • Squid(s) : 600 g
  • Onion(s) : 2 whole
  • Garlic clove(s) : 2 whole
  • Fresh thyme : 6 sprig
  • Saffron thread(s) : 6 pinch(es)
  • Fennel : 2 whole
  • Red pepper(s) : 2 whole
  • Tomato(es) : 6 whole
  • Cumin seed(s) : 10 g
  • Caster sugar : 20 g
  • Fish stock : 300 ml
  • Lemon(s) : 3 whole
  • Maldon salt : 6 pinch(es)
  • Smoked paprika : 5 g
  • Smoked pork belly : 200 g
  • Olive oil : 30 ml
  • Fresh tomato puree : 30 g

Method

  • ETAPE 1

    Cut the smoked pork into to small dice. Peel and finely dice the garlic and the onion. Dice the pepper and the fennel. Pick the thyme leaves from the stalks.

  • ETAPE 2

    Place all of the above ingredients in a pan and add olive oil. Fry over a medium heat for a couple of minutes and then add the cumin seeds, saffron and paprika. Cook for 5 minutes and then add the sugar, tomatoes and tomato puree. Cook for a further 5 minutes and allow the tomatoes to break down. Add the stock, season and simmer for around 10 minutes.

  • ETAPE 3

    In the meantime, wash the mussels and the clams thoroughly. Peel and de-vein the prawns. Zest the lemons into the stew and then segment the flesh.

  • ETAPE 4

    Add the shellfish to the pan and cook for a final 5 minutes. Serve in a bowl and garnish with fresh lemon segments.

Chef's tip

«If you have time, make your own stock for this dish using the heads from the prawns.»

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