Spanish style mussels with chorizo and tomato
SERVES
2-4
COOK TIME
30
PREP TIME
10
DIFFICULTY
Easy
Tags Seafood
Collections Winter
INGREDIENTS
- 1 kg mussels, cleaned, drained and rinsed*
- 1 tbsp olive oil
- 1 large red onion, peeled and diced
- 2 clove garlic, peeled and chopped
- 1/2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 chorizo sausage, skinned and diced
- 1/2 cup dry sherry (eg. Fino or Amontillado) or dry white wine
- 3 large vine tomatoes, diced
- Freshly ground black pepper
- 1/2 cup roughly chopped parsley
METHOD
- Heat olive oil, onion and garlic in a large deep sauté pan, over a medium low heat. Cover and cook for 10 minutes, until onion is soft.
- Add smoked and sweet paprika, and chorizo to onion mixture, increasing heat to medium. Cook for 5 minutes, stirring occasionally.
- Add sherry to the pan and reduce by a half before adding tomatoes.
- Cover and cook for 10 minutes, before seasoning well with black pepper.
- Finally add mussels to pan, cover and cook for 5 minutes or until shells open. To finish, sprinkle over parsley and serve with crusty bread.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
Ingredients
- 1 kg mussels, cleaned, drained and rinsed*
- 1 tbsp olive oil
- 1 large red onion, peeled and diced
- 2 clove garlic, peeled and chopped
- 1/2 tsp smoked paprika
- 1 tsp sweet paprika
- 1 chorizo sausage, skinned and diced
- 1/2 cup dry sherry (eg. Fino or Amontillado) or dry white wine
- 3 large vine tomatoes, diced
- Freshly ground black pepper
- 1/2 cup roughly chopped parsley
Ingredients
|
|
Recipe Notes
- Heat olive oil, onion and garlic in a large deep sauté pan, over a medium low heat. Cover
and cook for 10 minutes, until onion is soft. - Add smoked and sweet paprika, and chorizo to onion mixture, increasing heat to medium. Cook for 5 minutes, stirring occasionally.
- Add sherry to the pan and reduce by a half before adding tomatoes.
- Cover and cook for 10 minutes, before seasoning well with black pepper.
- Finally add mussels to pan, cover and cook for 5 minutes or until shells open. To finish, sprinkle over parsley and serve with crusty bread.
* Tip: check with your fish monger they’re already de-bearded
Share this Recipe