Spanish Mussels and Clams

Cook Time 30 minutes

Servings 4


1 onion, cut in half
3 cloves garlic, peeled
1 small red capsicum, cut into large chunks
1 chorizo, casing removed, cut into large chunks
100ml extra virgin olive oil
1 bay leaf
4 strands of saffron
150ml dry sherry, warmed
½ 410g can crushed tomato
500g small black mussels, cleaned
500g small clams (vongole), cleaned


Place the saffron into the warm sherry and steep for 5 minutes.

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. Deglaze 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 the tomato puree and bring to the boil. Now add the mussels, followed by the clams. Stir to coat them in the sauce, then 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. The seafood should be salty enough.

Serve in a large bowl or platter with crusty bread, if desired.


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