Chorizo is a spicy pork sausage with a smoky, complex flavor, commonly used in a variety of dishes, including traditional Spanish paella and brothy steamed mussels. Spanish chorizo is typically ...

This weekend’s mussel and chorizo soup is a fabulous shellfish soup to add to one's repertoire of one-pot wonders Aishling Moore: "The key to any good soup is the stock, especially so in a broth. For ...

This delicious dish by Martin Blake, head chef at The Royal Crescent and Spa, Bath, combines flaky Cornish cod with a hearty, savoury broth made from mussels, with spicy chorizo. From our morning news ...

Begin by cleaning the mussels. Fill a large bowl with water and add the mussels to the water. Using a small paring knife, remove any barnacles from the shells and the beard of the mussel. The beard is ...

This tropical dish can be on the table in minutes. Rinse mussels under cold water. Gently tap any open ones against counter. If they do not close, discard them. Heat a large skillet over medium-high ...

Throughout the county, mussels cascade from restaurant steamers and sauté pans on tides of sherry, Chablis, and beer, thatches of herbs clinging like errant seaweed. They hail from many ports sporting ...

This doesn’t require too much prep time and tastes far superior to anything you might expect with a cooking time of less than half an hour, says Rebecca Oliver. You can use a spicy cooking chorizo ...

This would also be delicious with some blanched purple sprouting broccoli added along with the prawns and perhaps a finely chopped red chilli. If your pasta starts to stick once it's cooked, toss it ...

Serve this with grilled bread to dip into broth. Heat grill over medium-high heat until hot. Meanwhile, heat large saute pan over medium heat. Add oil, shallots, garlic, chorizo. Cook, stirring ...