1. Using a stick blender,process the roasted capsicum,saffron and its soaking liquid,onion,garlic and paprika in a bowl or jug until smooth. Season with salt and pepper. Heat the oil in a shallow,lidded casserole dish over medium heat. Cook the capsicum mixture for about for 5-10 minutes until thickened,stirring frequently. Add the chorizo to the pan.

2. Cook for 3 minutes,then stir in the wine and bring to the boil over medium-high heat. Add the stock and return to the boil. Simmer for 5 minutes. Season to taste with salt and pepper. Stir in the prawns,then add the mussels and stir until well combined. Cover with the lid and cook for 2 minutes or until prawns are just cooked and mussels have opened. Scatter the parsley over the top and serve with crusty bread.

If you like this recipe,try Adam Liaw's Portugueseorange,olive and honey cake