Chorizo, White Wine and Seafood Stew



4-6 people


  • 4 cloves garlic, minced
  • 1 large brown onion, finely diced
  • 100g of chorizo, chopped
  • 500g chat potatoes, halved
  • 1 tablespoon smoked paprika
  • 1/2 cup dry white wine
  • 250ml of The Stock Merchant Sustainable Crab Stock
  • 2 x 400g cans of diced tomatoes
  • 200g firm white fish fillets, cut into chunks
  • 12 raw prawns, peeled and de-veined
  • 300g of scallops
  • 500g mussels
  • Small bunch of flat leaf parsley, chopped
  • Lemon wedges to serve
  • Crusty bread and good quality butter, like Pepe Saya.


  1. Heat olive oil in a large heavy based saucepan. Saute the garlic, onion, chorizo and potato together for five minutes. Add the smoked paprika and toss around a bit.
  2. Throw in the white wine and reduce. Add the stock and tomatoes, cover and bring to the boil. Reduce heat and simmer for ten minutes.
  3. Add the seafood and cook until the mussels open. Discard any mussels that don’t open.
  4. Ladle into bowls and sprinkle with freshly chopped parsley. Serve with crusty bread and Pepe Saya butter for scooping up all the sauce.

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