Chickpeas with cuttlefish and prawns

Chickpeas with cuttlefish and shrimp stew

Today we will prepare some chickpeas with cuttlefish and prawns, eating with a special broth made with prawns heads and shells that brings a lot of flavor to the stew.

Ingredients

  • 500 grams of whole prawns (with head)
  • 200 grams of chopped cuttlefish
  • 2 cups of dried chickpeas
  • 3 tablespoons of olive oil
  • 1 ½ cups of chopped onion
  • 1 cup of chopped pumpkin (optional)
  • 1 cup of chopped chard (optional)
  • 1/3 cup of white wine or dry sherry
  • 8 cups of water
  • 3 cups of hot water
  • 1 bay leaf
  • 3 cloves of garlic
  • 2 teaspoons paprika (not smoked)
  • ¾ cup grated tomato pulp or crushed tomatoes
  • ¼ teaspoon chopped parsley
  • ½ teaspoon lemon zest
  • 1 tablespoon toasted pine nuts
  • Salt to taste

Preparation

  1. Soak the chickpeas in hot water to cover them for at least 8 hours.
  2. Peel the prawns, once peeled, refrigerate them until you are going to cook them, prepare a prawn stock with the heads and shells.
  3. Heat 1 tablespoon of oil in a soup pot, add the shrimp shells and shrimp heads, ½ cup of the chopped onion and sauté over medium-high heat until the shrimp turn pink.
  4. Add the bay leaf and wine, when the alcohol has evaporated, add 6 cups of water, bring to the boil, then reduce the heat and cook for 3 minutes. Do not add salt and strain the stock, pressing out the solids to extract the flavour, then discard the skins.
  5. Drain the soaked chickpeas, place them in a pot or pan with the 3 cups of hot water, bring to a boil, and cook the chickpeas for 15 minutes, skimming off any foam that rises to the top.
  6. Add 4 cups of the strained shrimp stock to the chickpeas, bring back to the boil, cover the pot and cook for 3 minutes.
  7. Add the remaining 2 tablespoons of oil to a frying pan, sauté the remaining 1 cup of chopped onion with 2 cloves of minced garlic for 5 minutes, without letting the onion brown, add the paprika and immediately add the tomato pulp. Sauté over medium-high heat until the tomatoes lose their juices.
  8. Puree the sofrito in a blender with ½ cup of the liquid from the chickpeas, some of the chickpeas and add the puree to the soup pot with the chickpeas. Add 1 teaspoon salt and cook until the chickpeas are almost tender, about 45 minutes more.
  9. Add the pumpkin and chard, if using, adjust salt and cook just until the garbanzo beans and vegetables are tender.
  10. Add the shrimp to the garbanzo beans and cook until the shrimp turn pink and begin to shrink, about 5 minutes, then add the sliced cuttlefish.
  11. Finely chop the remaining garlic clove, mix with the lemon zest, parsley and pine nuts and stir into the chickpeas just before serving or sprinkle on top of individual portions.

We hope you liked this recipe for chickpeas with cuttlefish and prawns, make it at home, share it and enjoy it whenever you want!

Tips

  • Refrigerate the peeled shrimp until ready to use. If you use peeled shrimp instead of whole shrimp, leave an extra ¼ pound (12 grams) to make the broth or substitute fish stock or clam broth.
  • The amount of stock you use in this recipe depends on what? Personal taste. If you like your chickpea stew with cuttlefish and prawns a little thicker, then add a little less stock. If you like a little liquid from the cooking, add a little less and that’s it!
  • Soak the garbanzo beans a day before cooking the stew. If your tap water is hard, add a pinch of baking soda to the soaking water or use bottled water low in minerals. (The hard water prevents the chickpeas from cooking soft).
  • Also add some of the chickpeas to thicken the stew slightly, chickpeas with cuttlefish and prawns require a little dedication in their preparation.
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