Spain is known for its seafood as well as its chorizo, so in true Spanish style, how about we mix them both? Chef Nick has a new simplified Spanish recipe for you- quick, easy, and of course, delicious.
INGREDIENTS
Chorizo
Onion
Garlic
Mussels (cleaned and scrubbed)
Beer
Sweet paprika
Salt
Black pepper
To finish:
Fresh parsley
Fresh chives
Fresh basil
Lemon
METHOD
- Place a cold pan on the heat with nothing in it. Add the chopped chorizo and put it onto a medium to high heat, allowing the fat to slowly render out. Move the chorizo around to encourage the process.
- Top and tail the onion and slice it very finely. Peel and thinly slice the garlic.Once the chorizo starts to release its oil and turns golden, sprinkle the sliced onion into the pan. Continue cooking, stirring, and allow the onions to sweat and soften, picking up all the flavour from the chorizo fat. Do not season at this stage.
- Add the sliced garlic and cook gently for a couple of minutes, stirring, until the onions are soft and lightly coloured and the chorizo is crispy.
- Turn the heat up slightly and add the cleaned mussels to the pan, spreading them evenly.
- Season with a little black pepper, a tiny bit of salt, and sweet paprika. Stir gently.
- Pour in the beer, cover with a lid, and cook for about 5 minutes, shaking the pan occasionally, until all the mussel shells open.
- Turn the heat down slightly and finish the sauce with fresh parsley, chives, and a few broken pieces of basil.
- Serve straight from the pan or transfer to a bowl, making sure to spoon over plenty of the cooking juices and onions.
- Finish with a squeeze of lemon and extra chives before serving.
Good luck! To learn from Chef Nick and see him in action, watch our recent episode:
