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Tag Archives: chorizo

Mussels with garlic and chorizo

13 Jan
Mussels after a nice relaxing bath

Mussels after a nice relaxing bath

Some of you know this. I used to be a fishmonger. Long summers smelling like last week’s haddock, a car interior smelling like last week’s cod baked in the summer sun all day, fish scales in the most random places you can imagine (or maybe  best not to.) There was an upside to this, access to the very best of fresh fish. I still have a man on the inside and he never steers me wrong. So on a recent spin out to Howth I picked up some mussels. This is a recipe I love- 4 ingredients, sheer simplicity. I find the smokey flavour of the chorizo works really well with the sweetness of the mussels. Plus it’s nice to go for a tomato based sauce sometimes, mussels tend to be constantly subjected to wine, cream etc. Apologies about the photo not representing these delicious morsels as best it could. Manic dinner time, hungry people to feed- this food blogger chose survival over food-gawker.

Ingredients:

about 3 inches of chorizo. skin removed and cut into discs, then quarters.

1 tin chopped tomatoes

3 large cloves of garlic. Crushed.

1 kg mussels, cleaned.

Method:

Take the chorizo, peel the skin off, cut into smaller pieces so that after a brief fry they will crisp up and give off their delicious chorizo flavour! You don’t even have to add any oil as the chorizo will render down all by itself.

Once they have crisped up, add the tin of tomatoes and the crushed cloves of garlic. Don’t be afraid to give this a good bit of hob time so that it reduces down. The juices/water in the mussels will thin out the sauce. As this bubbles away, clean your mussels. Take off their beards, and give the shells a good rub with your thumb to make sure anything loosely attached will come off. I do this under running cold water as it makes it a little easier. Any mussels that do not close after a good tap, bin them. Any ones that don’t open after cooking- bin them also. It’s just not worth it.

Add the cleaned mussels to the sauce and put a lid on the pot. Turn up the heat and let them bath in the sauce until they open up wide. I stir them around once or twice as they open to make sure the sauce gets everywhere.

Enjoy.

P.S. Fiftieth blog post, time flies eh?

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Chicken, chorizo and chickpea stew

26 Jun

Tonight was one of those nights where I was tasked with putting together a dinner and there was no chance to shop- it was a ‘use up what’s in the house’ type dinner. Luckily there were some nice bits and piece lying around.

Ingredients (for 4 people):

olive oil

4 chicken breasts (chopped)

150g chorizo

400g tin of chickpeas

2 glugs (technical term) of dry sherry

5 cloves of garlic. Crushed.

2 tins of chopped tomato

1 tablespoon tomato purée

I started off by heating some olive oil in a pot. Peel the chorizo and chop it into whatever size you like, you’re the one who is going to be eating it. I prefer a smaller dice for dishes like this one. Fry it in the oil until it is crisp. Remove the chorizo, keeping as much of the oil in the pot as possible. Throw the chicken in and fry until it is sealed. Set aside the chicken with the chorizo.

Into the pan add the garlic, fry until slightly coloured. Then add the tin of drained chickpeas. When they have started to sizzle- add glug 1 of the dry sherry into the pan. After frying for a short while- add the chicken and chorizo back in. At this stage add the two tins of tomato.

At this stage add glug 2 of the sherry, the tomato purée, and season with salt and pepper. I also added a little pinch of sugar. I gently simmered the whole lot for about half an hour. I also happened to have a few stray green beans in the fridge so they were chopped and thrown in. I served it with some brown rice which soaked up the juices very nicely.

Enjoy.

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