ausage over medium high heat with a little olive oil.
mins. Add wine and mussels, cover and simmer for 8
b>chorizo until brown over medium-high heat, about 4 minutes. Remove with
inutes. Add the garlic and chorizo to the onions and cook
Heat oil in a large pot over medium heat.
Add chorizo; saute 3 minutes, until browned.
Add garlic and bay leaves; cook one minute until fragrant. Add mussels and wine.
Squeeze orange juice into the pan, then add halves (the rind will add another dimension to the sauce).
Bring to a boil, cover and steam 5 minutes or until mussels open (discard any that don't). Discard bay leaves, sprinkle with parsley and serve.
Rinse mussels under cold water. Remove any
tringy beards. Chuck out any mussels that are damaged in any
flat surface. Divide the mussels into four even portions and
luminum foil lined grill rack with nonstick cooking spray. Preheat grill
Rinse the mussels in a colander under cold
Preheat oven to 350\u00b0F. Wrap potatoes in foil and bake for 1 hour, or until cooked through.
Meanwhile, heat oil in a large frying pan over high heat. Saute chorizo and onion for 2-3 mins, until chorizo is browned. Stir in beans and harissa. Simmer for 2-3 mins.
Unwrap potatoes and cut a slit through each. Place on a foil-lined baking tray and stuff with chorizo mixture. Sprinkle with cheese and bake for 5 mins, or until cheese is melted and golden. Garnish with parsley.
Clean and debeard the mussels and rinse in a colander
Preheat grill.
Combine lemon zest, oregano and olive oil. Season then rub over chicken to coat. Cook chicken, skin-side down, over medium-low heat for 20 mins. Flip over and cook for another 20 mins, or until cooked through.
Meanwhile, to make the salad, grill or saute chorizo for 2 mins, until crisp. Toss with beans, arugula, spring onions, lemon juice and extra virgin olive oil. Season.
To serve, cut chicken into 4 pieces. Serve with chorizo-bean salad.
o medium and add the mussels; cover and cook until the
minutes. Add wine and mussels and cook, covered, over moderately
Cook pasta in a saucepan of boiling salted water according to package directions. Drain well.
Meanwhile, heat oil in a large skillet on medium heat. Add onion, garlic and red pepper flakes and saute for 3 mins or until soft. Add chorizo and saute for 5 mins or until browned. Add chickpeas and saute for 2 mins or until heated through.
Divide pasta among serving bowls. Top with chorizo mixture. Sprinkle with chives and Parmesan cheese.
add in olive oil and chorizo; cook for a minute or
I used 9x9) Sprinkle generously with salt and pepper and stir
Add chorizo to cold sauce pan, bring
ver medium heat. Add the chorizo and cook until crisp, 2