Chorizo, Chickpea and King Prawn Estofado

Spanish food is simply divine! I love tapas with the endless variety of small delicious morsels packed full of flavour; the robust estofado’s or stews; the seafood and the sweet to the max desserts. Unfortunately I haven’t managed to get to Spain yet, but it is definitely on my bucket list. And when I do, I’ll be eating everything!

I have made this Spanish style stew for my husband. At the end of the working week I like to treat him to a special meal just for grown ups. He gets to relax and have a few glasses of wine, without worrying about having to work the following day. It’s my way of saying thank you for working hard to look after our family.


  • 2 chorizo sliced
  • 1 large or 2 small Spanish onions, sliced thinly
  • 3 tsp Spanish paprika
  • Extra virgin olive oil
  • 400g to 500g tin chickpeas (you can use dried instead)
  • 400g tin crushed tomatoes
  • 500ml beef stock
  • 1 litre water
  • 1/4 cup sherry
  • Seasoning to taste
  • 4 or 5 garlic cloves
  • 6 large raw (green) king prawns
  • A couple of handfuls of chopped parsley

In a splash of olive oil, sauté the onions until translucent and then add the paprika. Stir through for a minute to cook the paprika. Then add the sliced chorizo and chickpeas and stir for another minute.


Add the liquids – crushed tomatoes, beef stock, water and sherry. Bring to the boil and then reduce the heat and simmer. Add pepper and salt to taste. If your chickpeas are dried, you will need to cook the stew for at least 1 1/2 hours until they are tender. As I used tinned chickpeas, I simmered my stew for around 1 hour until it had reduced by one-third.


While the stew is simmering, wrap the garlic cloves in aluminium foil and roast in a moderate oven for 30 minutes. When cool, scrape the garlic from the skins and use a fork to squish before adding it to the simmering stew.

I made my stew in the early afternoon, so I let it cool completely before the final step. I returned the stew to the boil before adding the prawns and fresh parsley. The prawns will literally only take 5 minutes to cook through. Any more time and they will become rubbery and tough.



Serve with fresh crusty bread to sop up all the deliciousness. You’ll probably also need a water finger bowl after devouring the prawns and a napkin to wipe the satisfied grin off you face.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s