Step 1

Place a large pan over a high heat, add a splash of olive oil and fry the chorizo for 2 minutes. Lower the heat, add the chopped onion and soften for 5 minutes.

Step 2

Pour in the red wine, increase the heat and bubble for 1 minute, then add the chopped tomatoes, smoked paprika and hot paprika. Bring to a boil and bubble for 2 minutes. Stir in the cleaned mussels, then cover and steam for 2 minutes until the mussels open. (Discard any that stay closed.) Stir through a handful of chopped fresh coriander, then serve in bowls with crusty bread.