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Mussel and chorizo fideuá


You'll need

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

Method

  • 01
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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