Nº 74 · Fish & Prawns · serves 4
Mussels and Prawns in Tomato and Pepper Sauce
A gentle Spanish tomato sauce that simmers for hours, with mussels and prawns that only go in at the very end.
Ingredients serves 4
Tick off what you already have at home.
MercadonaLidlMAS
Aisle: aceites. Andalusia is olive oil country: even own-brand oils are good value, often sold by the litre.
Any supermarket
Aisle: frutería. Loose or in nets; purple garlic (ajo morado) is often the most aromatic.
Any supermarketMercado municipal
Aisle: frutería. Spanish peppers are large and fleshy; markets often sell them cheaper per kilo.
Any supermarket
Aisle: especias. Plain pimentón dulce is unsmoked; the smoked one says 'de la Vera'.
MercadonaCarrefourPescadería
Aisle: caldos y sopas. Fish stock in cartons is common; fishmongers may give heads and bones for homemade stock.
MercadonaPescaderíaLidl
Aisle: pescadería. Nets are in the chiller or at the fish counter; discard open mussels that won't close.
MercadonaLidlPescadería
Aisle: congelados. Usually frozen as 'gamba pelada cruda'; thaw before using.
Any supermarketMercado municipal
Aisle: frutería. At the market parsley is sometimes thrown in free with your veg; just ask.
To serve
Method
- 1
Soften the onion, pepper and garlic in the oil for 5 minutes. Put them in the slow cooker with the tomatoes, paprika and stock.
- 2
Cook the sauce for 4–5 hours on LOW or 2–3 hours on HIGH. Meanwhile, rinse the mussels; throw away any that are broken, or open ones that don't close when tapped.
- 3
Switch the slow cooker to HIGH. Stir the mussels and prawns (optional) into the hot sauce, put the lid on and cook for 20–30 minutes.
- 4
Stir once halfway through. The prawns (optional) are done when they are pink and firm; by then the mussels will have opened.
- 5
Throw away any mussels that stay closed. Season, sprinkle with parsley (optional) and squeeze over the lemon (optional).
Flavourful Cooking · slowcookerspain.com/en/recipes/mussels-and-prawns-in-tomato-and-pepper-sauce/