MUSSELS W/ CHORIZO, SHERRY AND FLATBREADS

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

SERVES: 4

WHAT'S IN IT?

2 tbs olive oil

2 onions, finely chopped

2 (about 220g) cured chorizos, thinly sliced

2 garlic cloves, crushed

2 tsp smoked paprika

½ cup (125ml) dry sherry (or dry white wine)

2 x 400g cans chopped tomatoes

400g can chickpeas, drained and rinsed

2kg pot-ready black mussels

¾ cup chopped flat-leaf parsley

Labne, to serve

ZA’ATAR-SPICED FLATBREAD

2 pita breads

2 tbs olive oil

1 tbs za’atar

1 garlic clove, crushed

PUTTING IT ALL TOGETHER: 

For the flatbread, preheat oven to 220°C. Line a large baking tray with baking paper.

Place pita breads on tray and prick all over with a fork. Combine oil, za’atar and garlic in a small bowl, then drizzle mixture over pita. Bake for 5 minutes or until golden. Cool slightly, then cut into wedges. Loosely cover with foil to keep warm.

RECIPE COLLECTION FROM DELICIOUS. ON SUNDAYS

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