Fresh Mussels with Chorizo & Tomatoes

Prepare the mussels:

1. Rinse them under cold water and remove any beards.
2. Discard any that are open and don’t close when tapped.

Cook the chorizo:

1. Heat the olive oil in a large pan or pot over medium heat.
2. Add the chorizo and cook until it releases its oils and turns slightly crispy (about 3–4 minutes).

Sauté the aromatics:

1. Add the onion and cook until soft, then stir in the garlic, smoked paprika, and chili flakes.
2. Cook for another minute until fragrant.

Add the tomatoes & stock:

1. Pour in the chopped tomatoes and stock.
2. Season with salt and pepper, then let it simmer for about 5 minutes.

Steam the mussels:

1. Add the mussels to the pan, cover with a lid, and let them steam for 5–7 minutes, shaking the pot occasionally, until all the mussels have opened.
2. Discard any that remain closed.

Finish & serve:

1. Stir everything gently to coat the mussels in the sauce.
2. Sprinkle with fresh parsley and serve with crusty bread.