Steamed Black Mussels with Tomato Sofrito and Chorizo

Ingredients

• 1 tbsp olive oil
• 200 gm chorizo, quartered lengthways and coarsely crumbled (about 2)
• 1 1/2 kg black mussels, scrubbed and bearded
• 125 ml dry sherry
• 2 tbsp coarsely chopped flat-leaf parsley
• To serve: crusty bread
• Tomato sofrito
• 1 large onion, finely chopped
• 1 clove of garlic, thinly sliced
• 1.2 kg large vine-ripened tomatoes, peeled, seeded and coarsely chopped (about 6)
• 2 tsp sweet paprika
• ½ tsp smoked paprika