These have a Spanish influence, using the memory of the fisherman mussels I use to eat in Ibiza many moons ago. The mussels were served in a thin tomato and chilli broth and you soaked it up with bread. Basically this is that recipe but with added spaghetti, because why not?!

• Serves 2
• 200g spaghetti, cooked and water reserved
• 500g fresh mussels, washed and scrubbed
• 1 tbsp. olive oil
• 1 small onion, finely diced
• 2 cloves of garlic, crushed
• 1 tsp. paprika
• 1/2 tsp. smoked paprika
• 1/4 tsp. cayenne pepper
• 1/2 tsp. sea salt
• 1/2 tsp. black pepper
• 2 tbsp. dry sherry, or dry white wine
• 200g crushed tinned tomatoes
• 20g flat leaf parsley, chopped
• 1 lemon

• Heat the oil and sauté the onion.
• Add the garlic and cook for 1 minute.
• Sprinkle in the dry spices and seasoning, mix well.
• Pour in the sherry and let this cook off for a couple of minutes.
• Add the tomatoes and 2 ladles of the pasta water.
• Add the mussels, stir, then place a lid on. Let this steam and cook on low for 4-5 minutes. Once cooked all of the shells should be open.
• Remove the lid and add the spaghetti, parsley and the juice and zest of half of the lemon.
• Toss this all together and serve with an extra sprinkle of parsley, lemon zest and a drizzle of extra virgin olive oil.