Spicy Spanish chorizo mussel pot

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(PHOTO: Supplied)
(PHOTO: Supplied)
Prep Time:
Cooking Time:
  • - oil for frying
  • 1 - red onion, peeled and finely chopped
  • 1 - small celery stalk, finely chopped
  • 1 - small celery stalk, finely chopped
  • 4 - anchovy fillets, finely chopped
  • 2 - cloves garlic, finely chopped
  • 1 - red chilli, finely chopped
  • - a knob of butter
  • 2,5ml - tomato paste
  • 10ml - smoked paprika
  • 5ml - paprika
  • 5ml - ground allspice
  • 2,5ml - ground cumin
  • 330ml - lager
  • 15ml - brown sugar
  • - zest and juice of 1 small lemon
  • 250g - chorizo
  • 1kg - half-shell mussels, sustainably farmed
  • 250g - mussel meat, sustainably farmed
  • - a handful fresh flat-leaf parsley, chopped
  • - a handful baby capers
  • - sea salt and freshly ground black pepper
  • - TO SERVE
  • - toasted bread or rice lemon wedges

1. Heat a large flat pot over medium-high heat coals.

2. Add a splash of oil and fry the onion, celery and red pepper until they soften and start to colour.

3. Add the anchovies, garlic and chilli and fry for a minute until fragrant.

4. Add the butter, tomato paste, both paprikas, allspice and cumin and mix to combine.

5. Fry for a few minutes to cook the paste and spices. Add the lager, sugar, lemon zest and juice, bring to a simmer and cook for 20 minutes to reduce slightly.

6. Meanwhile, char the chorizo over the coals, then cool, slice and set aside.

7. After 20 minutes, add the mussels and cook for 5 minutes with the lid on.

8. Toss in the chorizo, flat-leaf parsley and baby capers and stir to combine.

9. To serve Season with salt and pepper and serve with toasted bread or rice and lemon wedges for squeezing

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