Mussels ajada

Instructions

1. Step 1

   Scrub the mussels and remove any beards. Give each mussel a sharp tap on a work surface, and discard any that don’t close

2. Step 2

   Boil the potatoes and onions in salted water over a high heat for 10-15 minutes, or until tender, then drain, reserving 100ml of the cooking water

3. Step 3

   To make the crispy garlic chips, heat the olive oil in a frying pan and add the garlic. Cook gently until the garlic turns a light golden brown, then remove and set aside on kitchen paper

4. Step 4

   To make the ajada sauce, remove the oil from the heat and rest for 30 seconds to cool slightly before adding the hot pimentón. Stir the oil gently for a minute or so, to cook the pimentón without burning it - if the oil it too hot, the pimentón will burn and become bitter

5. Step 5

   Add the sherry vinegar carefully (it may spit a little, depending on the temperature of the oil) and stir again to combine. Set aside

6. Step 6

   Place a pan large enough to hold the mussels over a medium heat. Add the mussels and reserved potato and onion cooking water then put the lid on. Steam for a few minutes, until the mussels have all opened

7. Step 7

   To serve, spread the potatoes out on a plate and top with the mussels, ajada sauce, parsley and crispy garlic chips