4 CHORIZO MUSSELS
Cook 200g sliced cured chorizo
in a large pan for 2 minutes or until
browned. Remove. Cook 2 teaspoons
sweet paprika in pan for 30 seconds
or until fragrant; stir in a 400g can
chopped tomatoes, pinch of sugar
and 1 cup chicken stock; bring to
the boil. Add 2kg cleaned black
mussels. Cover; cook for 5 minutes
or until mussels open. Stir in chorizo
and chopped flat−leaf parsley.
Serve with lemon wedges.82 AWW FOOD • ISSUE THIRTY FOUR