Fast Recipes

Mussel and chorizo fideuá

Australian Gourmet Traveller fast Spanish recipe for mussel and chorizo fideuá

By Adelaide Lucas
  • 5 mins preparation
  • 15 mins cooking
  • Serves 4
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Mussel and chorizo fideuá
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


  • 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.
  • undefined: Adelaide Lucas