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Spanish Stew with Chorizo and Mussels



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2 tbsp. olive oil
1 medium onion, chopped
4 links fresh chorizo sausage, sliced
3 cloves garlic, minced
1 red pepper, cored and cubed
4 cups baby potatoes, halved
4 plum tomatoes, chopped
1/2 tsp. smoked Spanish paprika, sweet, or spicy
1 cup (250ml) dry white wine
1 cup (250ml) chicken stock
1/2 tsp. freshly ground black pepper
salt, to taste
4 lbs. fresh cultured blue mussels
handful fresh flat-leaf parsley, roughly chopped, to garnish
crusty bread, to serve


  1. 1
    Heat olive oil in a large, heavy bottomed pot over medium heat. Add onion and and stir occasionally, until softened. Add sausage and stir until edges begin to brown. Add garlic, red pepper, baby potatoes, tomatoes and smoked paprika. Turn up the heat to medium high and add white wine and stock. Stir to loosen any bits on the bottom of the pan. Add salt and pepper to taste. Cover and simmer over low heat, until potatoes are tender.
  2. 2
    Meanwhile, rinse fresh blue mussels in tap water and set aside. Discard any mussel that does not close after being rinsed. Add mussels to pot and cover. Leave to steam for 5-7 minutes, until mussels are open. Discard any mussels that do not open.
  3. 3
    Divide between four bowls. Top with parsley and serve with crusty bread.
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