Spanish mussel and chorizo stew
Mussels and chorizo stewed in tomato sauce with smoked paprika, garlic and parsley. The flavours are intensified by umami-rich Kikkoman Soy Sauce
Preparation
Step 1
3 tbsp olive oil – 4 tbsp sliced chorizo – 1 onion – 1 tbsp minced garlic – ½ tbsp smoked paprika – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 400 g chopped tomatoes
Place a large pan over a medium-high heat, add olive oil and fry the chorizo for 2 minutes. Lower the heat, add the chopped onion and soften for 5 minutes. Then add garlic, smoked paprika, Kikkoman Soy Sauce and continue cooking for 2 more minutes. Be careful not to burn garlic. Then add chopped tomatoes, increase the heat to high and reduce all the liquid by ½.
Step 2
500 g fresh mussels – 1 handful of chopped parsley – ¼ lemon, halved
Stir in clean mussels into tomato sauce. Cover with lid and steam for about 3-5 minutes, until they are open. Finish with a handful of chopped parsley. Serve on a plate or in a bowl with lemon wedges to drizzle.
Tip:
Eat this immediately with crispy baguette to mop up the sauce.
Recipe-ID: 1162
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![[Translate to Englisch (UK):]](https://www.kikkoman.co.uk/fileadmin/_processed_/7/a/csm_Kikkoman_Naturally_Brewed_Soy_Sauce_150ml_Dispenser_EN_vegan_fa6d4b8efe.webp "[Translate to Englisch (UK):]")
3 tbsp olive oil – 4 tbsp sliced chorizo – 1 onion – 1 tbsp minced garlic – ½ tbsp smoked paprika – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 400 g chopped tomatoes
Place a large pan over a medium-high heat, add olive oil and fry the chorizo for 2 minutes. Lower the heat, add the chopped onion and soften for 5 minutes. Then add garlic, smoked paprika, Kikkoman Soy Sauce and continue cooking for 2 more minutes. Be careful not to burn garlic. Then add chopped tomatoes, increase the heat to high and reduce all the liquid by ½.
500 g fresh mussels – 1 handful of chopped parsley – ¼ lemon, halved
Stir in clean mussels into tomato sauce. Cover with lid and steam for about 3-5 minutes, until they are open. Finish with a handful of chopped parsley. Serve on a plate or in a bowl with lemon wedges to drizzle.
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