Mussel and chorizo Arroz Abanda

by Ed Halmagyi


  • 1 brown onion, finely diced
  • 8 cloves garlic, minced
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • ¼ cup extra virgin olive oil
  • 1 Tbsp smoked paprika
  • 1 tsp saffron threads, soaked in 1 Tbsp water
  • 1 cup dry vermouth
  • 400g can cherry tomatoes
  • 2 chorizo sausages, sliced
  • 1½ cup medium grain rice
  • 1L chicken stock
  • 500g mussels, scrubbed and de-bearded
  • parsley and lemon, to serve


1 Preheat oven to 200°C. Sauté the onion, garlic, fennel seeds and cumin seeds in half the olive oil for 5 minutes, until softened. Add the smoked paprika, saffron and vermouth, boil briefly, then add the tomatoes and simmer for 30 minutes, until thickened. Set aside.

2 Fry the chorizo slices in the remaining oil until crisp, then add the rice and cook for 5 more minutes. Pour in the stock and tomato mixture then bring to a boil. Cook for 10 minutes, then push the mussels in the top and bake for 15 minutes. Scatter with parsley and serve with lemon wedges.