Ingredients
The following ingredients have 4 Servings
- 1 cup roasted capsicum
- large pinch saffron, soaked in 1 tbsp water for at least 10 minutes
- 1 brown onion, coarsely chopped
- 2 garlic cloves, coarsely chopped
- 1 tbsp smoked paprika
- salt and pepper, to season
- ¼ cup olive oil
- 2 chorizos, sliced
- ½ cup white wine
- 2 cups chicken stock
- 750g king prawns, peeled and deveined
- 1kg mussels, cleaned and de-bearded
- finely chopped parsley
- crusty bread, to serve
Instruction
- <p><b>1. </b>Using a stick blender, process the roasted capsicum, saffron and its soaking liquid, onion, garlic and paprika in a bowl or jug until smooth. Season with salt and pepper. Heat the oil in a shallow, lidded casserole dish over medium heat. Cook the capsicum mixture for about for 5-10 minutes until thickened, stirring frequently. Add the chorizo to the pan.</p> <p><b>2. </b>Cook for 3 minutes, then stir in the wine and bring to the boil over medium-high heat. Add the stock and return to the boil. Simmer for 5 minutes. Season to taste with salt and pepper. Stir in the prawns, then add the mussels and stir until well combined. Cover with the lid and cook for 2 minutes or until prawns are just cooked and mussels have opened. Scatter the parsley over the top and serve with crusty bread.</p> <p>If you like this recipe, try Adam Liaw's Portuguese <a href="http://www.goodfood.com.au/recipes/portuguese-orange-olive-and-honey-cake-recipe-20170827-gy5cjd" target="_blank">orange, olive and honey cake</a></p>
