1. Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes. 2. Stir in the paprika and continue to cook, covered, for 5 minutes. 3. Add the sliced chorizo and the chili cooking for a further 5 minutes. 4. Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened. 5. While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat. 6. Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.) 7. Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through. 8. Add the basil and pour into a bowl. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
