September 16, 2018
Lunch, Main Dish, Shellfish,
Mussels, Spanish, Easy/Beginner Cooking, Birthday, Easter, Father's Day, Mother's Day, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Food Processor, Stove Top, Clams more
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"I saw this being made by Justine Schofield on the Everyday Gourmet television show.
I have made this using white wine, but I think this would have an interesting flavor using the sherry as in this recipe.
I am hoping to make this using the sherry very soon."
Place the saffron into the warm sherry to steep for about 5 minutes or so.
Put the onion, garlic, capsicum and chorizo in a food processor and blend until finely chopped. Add the oil and pulse 3-4 more times.
Heat a large sauté pan or pot over a medium heat and add chorizo mixture. Cook for about 3-4 minutes to release the oils. De glaze the pan with the saffron and sherry and turn the heat up to medium-high & add the bay leaf and mix to coat everything in the oil. The capsicum and onion should be very soft.
Add in the tomato puree and bring to the boil. Finally add the mussels, then followed by the clams. Stir mussels and clams to coat them in the sauce & place the lid on and cook for 3-4 minutes, shaking the pot half way to ensure they cook evenly. They are cooked when the shellfish open.
Taste and check seasoning. Although Note that the seafood should be salty enough.
Toss with the fresh parsley, and serve immediately in a large bowl or platter with crusty bread.
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