1 tbspolive oil200 gm (about 2) chorizo, quartered lengthways and coarsely crumbled1.5 kg black mussels, scrubbed and bearded 125 mldry sherry 2 tbspcoarsely chopped flat-leaf parsleyTo serve:crusty breadTomato sofrito1 tbspolive oil1large onion, finely chopped1clove of garlic, thinly sliced1.2 kg (about 6) large vine-ripened tomatoes, peeled, seeded and coarsely chopped2 tspsweet paprika ½ tsp smoked paprika
For tomato sofrito, heat 1 tbsp olive oil in a large frying pan and cook onion and garlic over low heat until soft and beginning to caramelise. Add tomatoes and simmer for 4 minutes or until pulpy, then increase heat to medium and simmer for another 3-5 minutes or until thickened. Add sweet and smoked paprika and season to taste with sea salt and freshly ground white pepper.
Heat oil in a large, heavy-based saucepan, add chorizo and fry over high heat until golden. Add mussels and sherry, cover with a tight-fitting lid and cook, shaking pan continuously, over high heat for 3-4 minutes or until mussels have opened. Remove lid and stir in parsley and tomato sofrito, then serve immediately with crusty bread.