Spanish seafood stew

My friends up there in the Northern Hemisphere are currently waist deep in sparkling blue waters and frolicking on white sands whilst we are in the depths of a bitter cold snap. They sit around fire pits and eat their body weight in salad as I sit precariously close to my gas heater that the waft singed dressing gown fibres drift past my nose. Generally I'm a huge fan of winter, especially the winter kitchen, but I cannot deny that there is a part of me that yearning for a crispy white wine on the lawn of my peach and basil scented garden — currently a mud pit.

We have a little while to go until our mercury starts to rise again but if you are feeling this weather in your bones, then fear not. I've thrown a little spice into this Spanish seafood stew. It's soupy enough to warrant a winter dish, yet the heat factor is turned up thanks to chilli and it's packed full of seafood. It will take you straight to a diving pontoon off the Costa del Sol.

Spanish seafood stew

Cooking time: 30 minutes
Serves 2, easily doubled

• 1 small deli chorizo
• 1 onion, diced
• 1 clove garlic, crushed
• 1 × 440g can crushed tomato
• 500ml chicken stock
• 400g firm white fish (flake)
• 8 baby potatoes
• 8 large prawns
• 1 pinch saffron
• 1 teaspoon chilli flakes (or to taste)
• 1 generous pinch of saffron
• chopped parsley to serve

Bring a pot of salted water to the boil and cook potatoes in their skin until tender — about 15 minutes. Meanwhile, remove skin from chorizo and chop into small pieces, fry with onion, and garlic until chorizo starts to become crispy. You may not need any oil due to the chorizo, but a little olive oil can be used if required.

Add chilli flakes, tomatoes and chicken stock and fish and simmer for 15 minutes. add prawns and saffron and cook for a further 5 minutes then spoon into bowls and serve with crusty bread to soak up all the juice.