Name: Steamed black mussels with tomato sofrito and chorizo
Yield: 6
Ingredients: 1 tbsp olive oil; 200 gm chorizo, quartered lengthways and coarsely crumbled (about 2); 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 large vine-ripened tomatoes, peeled, seeded and coarsely chopped (about 6); 2 tsp sweet paprika; ½ tsp smoked paprika

Ingredients

1 tbsp olive oil

200 gm chorizo, quartered lengthways and coarsely crumbled (about 2)

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 large vine-ripened tomatoes, peeled, seeded and coarsely chopped (about 6)

2 tsp sweet paprika

½ tsp smoked paprika

Method

Main

1.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.

2.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.

Matt Golinski

Styling by Pia Jane Bijkerk