This Catalan dish is traditionally made with fideus, a short, thin pasta similar to vermicelli.
- 125 ml dry sherry (½ cup)
- 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 fish stock (1 cup)
- 1 kg mussels, scrubbed and beards removed
- ¼ cup coarsely chopped flat-leaf parsley
- To serve: crusty bread
- 1Combine 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.