Rustic Iberian Seafood and Chickpea Stew

1. Gremolata Prep

In a small bowl, combine the chopped parsley, half of the chopped garlic, and lemon zest. Set aside for garnish.

2. Onion and Potato Sauté

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the finely sliced onion and potato chunks. Cover and let them sweat for 5 minutes until the onion softens.

3. Spice Infusion

To the pan, add the remaining tablespoon of olive oil, the rest of the garlic, paprika, and a pinch of cayenne pepper. Cook for an additional 2 minutes, stirring occasionally.

4. Tomato and Lemon Simmer

Pour over the lemon juice and let it sizzle briefly. Add the canned tomatoes and half a can of water. Crumble in the fish stock cube. Season with salt to taste, then cover the pan. Let it simmer for 15-20 minutes until the potatoes are tender.

5. Seafood Addition

Stir in the prawns and chickpeas. Gently place the fish chunks on top of the stew. Reduce the heat, cover, and cook for about 8 minutes. Stir very gently once or twice, taking care not to break the fish. When the fish is cooked through, remove the pan from the heat.

6. Final Touch

Sprinkle the stew with the prepared parsley mixture. Take the pan to the table along with a bottle of olive oil for drizzling and crusty bread for serving, if desired.