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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