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Steamed black mussels with tomato sofrito and chorizo

You'll need

1 tbsp olive oil 200 gm (about 2) chorizo, quartered lengthways and coarsely crumbled 1.5 kg black mussels, scrubbed and bearded 125 ml dry sherry 2 tbsp coarsely chopped flat-leaf parsley To serve: crusty bread   Tomato sofrito 1 tbsp olive oil 1 large onion, finely chopped 1 clove of garlic, thinly sliced 1.2 kg (about 6) large vine-ripened tomatoes, peeled, seeded and coarsely chopped 2 tsp sweet paprika ½ tsp smoked paprika


  • 01
  • For tomato sofrito, heat 1 tbsp olive oil in a large frying pan and cook onion and garlic over low heat until soft and beginning to caramelise. Add tomatoes and simmer for 4 minutes or until pulpy, then increase heat to medium and simmer for another 3-5 minutes or until thickened. Add sweet and smoked paprika and season to taste with sea salt and freshly ground white pepper.
  • 02
  • Heat oil in a large, heavy-based saucepan, add chorizo and fry over high heat until golden. Add mussels and sherry, cover with a tight-fitting lid and cook, shaking pan continuously, over high heat for 3-4 minutes or until mussels have opened. Remove lid and stir in parsley and tomato sofrito, then serve immediately with crusty bread.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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