GOURMET FAST
Mussel and chorizo fideuá

Mussel and chorizo fideuá

This Catalan dish is traditionally made with fideus, a short, thin pasta similar to vermicelli.

Serves 4

Cooking Time Prep time 5 mins, cook 15 mins



125 ml (½ cup)   dry sherry
Pinch   saffron threads
2 tbsp   extra-virgin olive oil
250 gm   vermicelli, coarsely broken
2   chorizo, coarsely chopped
1   Spanish onion, thinly sliced
2 cloves   garlic, thinly sliced
1-2   small red chillies, thinly sliced
4   ripe Roma tomatoes, coarsely chopped
250 ml (1 cup)   fish stock
1 kg   mussels, scrubbed and beards removed
¼ cup   coarsely chopped flat-leaf parsley
To serve:   crusty bread


1 Combine sherry and saffron in a bowl and set aside. Heat olive oil in a large heavy-based saucepan over medium-high heat, add vermicelli and chorizo and cook, stirring frequently, for 3 minutes or until golden. Add onion, garlic and chilli and cook, stirring frequently, for another 3 minutes or until onion is soft, add tomatoes and cook for another 2 minutes. Increase heat to high, add sherry mixture and fish stock and bring to the boil. Add mussels, cook for 3-5 minutes stirring occasionally or until mussels have opened, then add parsley and season to taste. Serve immediately with crusty bread.


RECIPE Adelaide Lucas PHOTOGRAPHY Teny Aghamalian STYLING Adelaide Lucas and Elodie Rambaud


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