• 150 g chorizo halved sliced
  • 1 onion finely chopped
  • 300 g quinoa rinsed drained well
  • 100 g fine beans trimmed
  • 1 yellow pepper deseeded finely sliced
  • 100 g cherry tomatoes halved
  • 300 g large raw tail-on peeled prawns available from the fish counter
  • 500 g live mussels scrubbed prepared discard any that are open
  • 12.5 g pkt flat-leaf parsley chopped
  • 3 clove clove garlics peeled finely chopped
  • 1 tsp smoked paprika
  • 750 ml vegetable stock stock cubes


  1. 1

    Heat a large frying pan until hot and cook the chorizo for 3-4 minutes until lightly charred. Remove from the pan with a slotted spoon, leaving behind the chorizo oil and set aside.

  2. 2

    Add the onion to the pan and cook for 5 minutes until beginning to soften. Stir in the garlic and cook for 2 minutes more, then add the paprika and quinoa and stir well to coat.

  3. 3

    Pour the stock into the pan and bring to the boil. Simmer for 5 minutes, then add the beans and pepper. Bring back to a simmer and cook for another 5 minutes.

  4. 4

    Scatter the tomatoes, prawns and mussels over the top and gently fork in. Season well, cover and cook for 3-4 minutes until cooked through. Discard any unopened mussels and then scatter over the parsley and serve.

Nutritional Details

Each serving provides
  • Energy 2529kj 604kcal 30%
  • Fat 23.2g 33%
  • Saturates 6.7g 34%
  • Sugars 10.2g 11%
  • Salt 4.3g 72%

% of the Reference Intakes

Typical values per 100g: Energy 523kj/125kcal

Each serving provides

9.9g carbohydrate 1.5g fibre 9.7g protein

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