Smoky prawn and chorizo stew

Topped with sliced green olives and fresh parsley, this Spanish-inspired stew is absolutely delicious served with wood-fired bread.

  • 30 mins cooking
  • Serves 4
  • Print


Smoky prawn and chorizo stew
  • 1 tablespoon olive oil
  • 1 large red onion (300g), chopped finely
  • 3 clove garlic, crushed
  • 45 gram (1½ ounces) drained canned anchovies, chopped finely
  • 1 cured chorizo sausage (170g), sliced thinly
  • 1 large red capsicum (bell pepper) (350g), chopped coarsely
  • 2 teaspoon paprika
  • pinch saffron
  • 400 gram (12½ ounces) canned diced tomatoes
  • 1/2 cup (125ml) water
  • 1 kilogram (2 pounds) shelled uncooked medium king prawns (shrimp)
  • 1/2 cup (60g) drained, halved green olives
  • 2 tablespoon fresh flat-leaf parsley leaves


Smoky prawn and chorizo stew
  • 1
    Heat oil in a large saucepan over high heat; cook onion, garlic, anchovy and chorizo, stirring, until onion softens. Add capsicum, paprika and saffron; cook, stirring, about 1 minute or until fragrant. Add tomatoes and the water; bring to the boil. Reduce heat; simmer, uncovered about 10 minutes or until capsicum is tender and sauce thickens.
  • 2
    Add prawns; cook, stirring occasionally, about 5 minutes or until prawns are cooked through.
  • 3
    Serve stew topped with olives and parsley.


The colour of olives depends on their level of ripeness. Green olives are picked before fully ripened, while black olives are those picked when ripe. Green olives, therefore, are generally denser, firmer and more bitter than black ones. Serving suggestion: Slices of grilled ciabatta or wood-fired bread.