I can’t take any credit for this other than I’ve adjusted the recipe slightly to make it a bit lower in Slimmingworld Syns. This is one that I saw the wonderful James Martin make on his Saturday morning show on ITV https://www.jamesmartinchef.co.uk/recipes/spanish-seafood-and-chorizo-stew/
The original recipe calls for butter beans or maybe chickpeas but I didn’t have room in the pan. It uses a lot more oil, passata and uncooked full fat chorizo which of course will make it even richer but my version was super yummy anyway.
Serving = Approx 6
Slimmingworld Syns Per Portion = Approx 4.5
INGREDIENTS
1 teaspoon of rape seed or olive oil (2 Syns)
350ml cartoon of passata
450 g can of good quality plum tomatoes
2/3 of reduced fat chorizo ring, Approximately 18 Syns.
1 jar of roasted red peppers
1 small glass of rosé/white/red wine (175 mL) 7 sins
1 large red onion cut into large chunks
4 fat cloves of garlic finely minced
Fresh mussels. I used one of the bags you get at the local fish counter in Waitrose about 400 g
6 large scallops
200 to 300 g of raw prawns fresh or frozen, (make sure defrosted before cooking)
200 g of cockles, fresh or frozen, (make sure defrosted before cooking)
Just use whatever seafood you can get hold of. Many of the supermarkets and freezer centres do a good selection of fresh or frozen nowadays.
1 ½ tablespoons of sweet smoked paprika
1 large pinch of saffron or turmeric
1 to 2 tablespoons of sherry vinegar this is readily available nowadays in most supermarkets but if you haven’t got any just use red or white wine or even balsamic vinegar
1 to 2 slices of toasted wholemeal bread (Slimmingworld Healthy Extra B)
Half a bunch of fresh parsley or coriander
METHOD
Heat a large frying pan or casserole dish over a medium heat and spray with low calorie oil or add a few drops of olive/rapeseed oil and wipe out with kitchen paper.
When hot, add the garlic and chorizo and fry for a minute before adding the onion chunks.
After another couple of minutes and add the prawns and scallops. Cook for a further minute then add the smoked paprika, saffron, passata tinned tomatoes and rosé wine.
Bring to the boil then simmer, allowing it to bubble for a couple of minutes then add the mussels, cockles and peppers.
Cover with a lid or foil and cook for 8-10 minutes until everything is cooked through.
Meanwhile make the topping. Place a pan on a medium heat and add spray with oil or wipe out pan with a couple of drops of oil.
Blitz the toast together with the parsley or coriander to create crumbs and then when the oil is hot, fry for a couple of minutes until toasted a bit more. Of course this would be even better if you used up some syns and used a tablespoon of oil and bread that is a couple of days old instead of toasted.
Finish the stew by adding the vinegar and continue cooking for a little longer until you the shells of the mussels and cockles have opened.
Sprinkle over the parsley breadcrumbs and serve discarding any shellfish that hasn’t opened.
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