Mussels, Prawns and Chorizo

Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Prawns are optional in this recipe.


  • 600 g cherry tomatoes
  • 4 tablespoons olive oil
  • 180 g


Bring a small pot of water to the boil and blanch the cherry tomatoes in it for 20 seconds. Drain and cool under running water. Peel the tomatoes and chop roughly. Heat the olive oil in a large saucepan over a high heat. Add the chorizo and cook for a few minutes, until it begins to crisp slightly at the edges. Add the garlic and cook for another minute. Now add the tomatoes, mussels, chickpeas