Jo’s Calamari and King Prawn Stew – Serves 2

MR R and I love this stew, slow cooked veggies in a white wine and tomato sauce, served with brown crusty bread makes a hearty supper dish.

YOU WILL NEED:

4 Tbsp olive oil        500g sliced tomatoes                  500ml/1/2 litre of fish or veg stock          75ml/1/3 cup white wine       200g tomato puree         1tsp paprika          ½ tsp dried crushed chillies             1 onion chopped      2 cloves garlic finely chopped       450g potatoes cut into chunks          1 red , 1 yellow, 1 green pepper de-seeded and chopped         1-2 stalks of chopped celery          1 med- large carrot chopped        1 sprig of fresh rosemary or 1 tsp of dried        1 bay leaf   250g calamari     250g king prawns          salt and pepper    

 

1. Heat the oil over a high heat in a frying pan until the oil is nearly smoking. Add the tomatoes and cook for 2 mins stirring frequently. Turn the heat down low and cook gently for 20 mins, or until very soft so you can mash them down with a potato masher.

2. Add the stock, wine, tomato puree, paprika and dried chillies and simmer for about 2 mins turn off the heat.

3. Chop veg and add to pot of slow cooker.

4. Pour the tomato and wine sauce, over the veggies, and give a quick stir so the sauce mixes in.

5. Add rosemary and bay leaf, cover with the lid and cook on high for 2 – 2 ½ hours, or until the potatoes and carrots are just tender. Season with salt and pepper.

6. Add the calamari and prawns, mixing them into the vegetables and cook for another 20 mins. Serve on warm plates or bowls with brown crusty bread.