Seriously Show Stopping Spanish Shellfish and Chorizo Stew

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

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



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


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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