Spicy seafood and chorizo stew with lady s fingers recipe
Spicy Seafood and Chorizo Stew with Lady s Fingers recipe
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|200 g||lady’s fingers, sliced|
|salt and pepper|
|20||prawns, ready to cook|
|500 g||chorizo, sliced|
|3 l||chicken stock|
|2||green bell peppers, diced|
|3 stalk(s)||celery, sliced|
|2 medium||onions, chopped|
|1 bunch(es)||thyme, chopped|
|8 clove(s)||garlic, chopped|
|1 tsp||cayenne pepper|
|300 g||crab meat, chopped|
|400 g||canned tomatoes|
|1 bunch(es)||parsley, chopped|
|200 g||shrimp, ready to cook|
In a pan, fry the chorizo slices until lightly browned and crispy. Remove from the pan and set aside.
Dust the fat in the pan with the flour. Stir for 1-2 minutes. Add the onions, celery and the bell peppers. Add a dash of oil and stir-fry for 5 minutes.
Stir in garlic, thyme and bay leaves. Dust with cayenne pepper. Add the lady’s fingers and cook stirring for 5 minutes. Deglaze with the stock and the canned tomatoes and bring to a boil. Simmer for 10 minutes. Add prawn, shrimp, crab meat and the chorizo slices and cook over medium heat for a few minutes until the seafood is just cooked. Remove the bay leaves.
Season to taste with salt, pepper and lemon juice.
Sprinkle with parsley and serve the stew with fresh baguette or rice.
ca. 30 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
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