Mussel and chorizo fideuá | Gourmet Traveller

Ingredients

• 125 ml dry sherry (½ cup)
• Pinch saffron threads
• 2 tbsp extra-virgin olive oil
• 250 gm vermicelli, coarsely broken
• 2 chorizo, coarsely chopped
• 1 Spanish onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 1-2 small red chillies, thinly sliced
• 4 ripe Roma tomatoes, coarsely chopped
• 250 ml fish stock (1 cup)
• 1 kg mussels, scrubbed and beards removed
• ¼ cup coarsely chopped flat-leaf parsley
• To serve: crusty bread