125 ml (½ cup) dry sherry Pinchsaffron threads2 tbspextra-virgin olive oil250 gmvermicelli, coarsely broken2chorizo, coarsely chopped 1Spanish onion, thinly sliced2 clovesgarlic, thinly sliced1-2 small red chillies, thinly sliced4ripe Roma tomatoes, coarsely chopped250 ml (1 cup) fish stock1 kgmussels, scrubbed and beards removed¼ cup coarsely chopped flat-leaf parsleyTo serve:crusty bread
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.