I had Spain in mind when I made this stew. That and the need to make a one pot meal. I once used to save prawn shells, freezing them ready to make a soup I had read about. It was full of smoked paprika and tomatoes, the shells providing a delicate stock for the bisque. I made it, it was OK, probably because I was paranoid about the shells being free from those deadly poisonous toxins we are always warned about. This stew was my more robust take on the bisque, using the same flavours as an influence: smoked paprika, olives, tomatoes and a little bit of sherry. This was far, far better than OK, having a warm, savoury and slightly spicy taste.
