Name: Smoky prawn, fish & chickpea one-pot
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 tbsp olive oil -; 1 large onion, finely chopped -; 3 garlic cloves, thinly sliced -; 2 tsp smoked paprika -; 150g chorizo, sliced -; 125ml white wine -; pinch of saffron -; 400g can peeled plum tomatoes -; 2 bay leaves -; pinch of caster sugar -; 400g can chickpeas, drained -; 4 x 120g chunky white fish fillets (such as coley, cod or haddock), skin and pin bones removed -; 8 large prawns, shells and heads on -; handful of flat-leaf parsley, chopped -; crusty bread, to serve -

Ingredients for - Smoky prawn, fish & chickpea one-pot

1. 3 tbsp olive oil

2. 1 large onion, finely chopped

3. 3 garlic cloves, thinly sliced

4. 2 tsp smoked paprika

5. 150g chorizo, sliced

6. 125ml white wine

7. pinch of saffron

8. 400g can peeled plum tomatoes

9. 2 bay leaves

10. pinch of caster sugar

11. 400g can chickpeas, drained

12. 4 x 120g chunky white fish fillets (such as coley, cod or haddock), skin and pin bones removed

13. 8 large prawns, shells and heads on

14. handful of flat-leaf parsley, chopped

15. crusty bread, to serve

How to cook deliciously - Smoky prawn, fish & chickpea one-pot

1 . Stage

Heat the oil in a large saucepan or flameproof casserole over a medium heat, then reduce the heat to low and cook the onion for 10-15 mins until soft. Stir in the garlic, paprika and chorizo, and sizzle for a few minutes more until fragrant and the chorizo has released its oil.

2 . Stage

Add the wine and saffron, turn up the heat to medium and bubble until most of the liquid has reduced, about 5 mins. Pour in the tomatoes and the juice from the can, crushing the tomatoes a little with the back of a spoon, then half-fill the can with water and pour this in, too. Add the bay leaves, some seasoning and the sugar, then partially cover with a lid and bring to a simmer. Cook for 10-15 mins until the tomatoes have broken down and the sauce has reduced a little.

3 . Stage

Tip in the chickpeas and return to a simmer, then gently place the fish fillets on top of the stew. Cover and cook for 3 mins until the fish is just opaque. Scatter the prawns around the fish fillets, then cover again and cook over a medium-low heat for another 5 mins, turning the prawns after 3 mins, until pink and cooked through. Scatter with the parsley, then serve in bowls with crusty bread for mopping up the stew.