Ingredients:

  • 3 Tbsp Extra Virgin Olive Oil
  • 100g Smoked Chorizo Sausage, diced into small 5mm cubes
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • ½ tsp Red Pepper Flakes (adjust to taste)
  • 1 cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 can (400g / 14 oz) Crushed or Diced Tomatoes
  • 4 cups Fish Stock or good quality Chicken Stock
  • 1 pinch Saffron Threads
  • 1 Tbsp Fresh Lemon Juice
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 kg Fresh Mussels, cleaned and de-bearded
  • 450g Large Shrimp (Prawns), peeled and deveined
  • ½ cup Fresh Parsley, roughly chopped
  • 4 Tbsp Unsalted Butter, cut into four pieces (optional, for richness)

Instructions:

  1. Prepare the Mussels: Place mussels in cold water; discard any that are open and do not close quickly when tapped. Scrub and de-beard them just before cooking. Keep refrigerated until needed.
  2. Build the Foundation: Heat olive oil over medium heat. Add the diced chorizo and sauté for 3-5 minutes until the fat has rendered and the pieces are slightly crispy. Remove chorizo with a slotted spoon and set aside, leaving the oil in the pot.
  3. Sauté Aromatics and Deglaze: Add the onion to the pot and cook for 5-7 minutes. Add the minced garlic and red pepper flakes, cooking for 1 minute. Pour in the white wine, scrape up any browned bits, and reduce the wine by half (about 3-4 minutes).
  4. Create the Broth: Stir in the crushed tomatoes and the stock. Bring the mixture up to a simmer. Add the saffron threads and lemon juice. Season lightly and simmer gently for 5 minutes to allow the flavours to marry.
  5. Cook Mussels: Increase the heat to high. Add the prepared mussels to the simmering broth. Cover tightly and steam for 3–5 minutes, giving the pot a gentle shake halfway through. Discard any mussels that remain closed.
  6. Add Shrimp: Nestle the peeled and deveined shrimp into the liquid amongst the mussels. Cover and cook for a final 2–3 minutes, or until the shrimp is opaque and pink (aiming for a 'C' shape).
  7. Finish and Serve: Remove the pot from the heat. Stir in the optional butter cubes until melted and emulsified. Stir in half of the chopped parsley. Ladle the seafood and plenty of broth into deep serving bowls. Sprinkle the reserved chorizo bits and the remaining parsley over the top and serve immediately with crusty bread.