5 cloves garlic, peeled, plus 3 cloves, thinly sliced
90ml olive oil
Salt and freshly ground black pepper
1 to 2 tbsps chipotle puree, depending on how spicy you like it
350g spanish style chorizo, sliced in 0.5cm thick slices
1 large spanish onion, finely chopped
3 cloves garlic, thinly sliced
1 tsp chilli flakes
400g long-grain white rice
500 to 750ml lobster stock
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.
2) Place the peppers, tomatoes and 5 garlic cloves on a baking sheet, drizzle with 45ml of the oil and season with salt and pepper. Roast until the peppers and tomatoes are slightly charred and the garlic is golden brown. Transfer to a food processor with the chipotle puree and process until smooth; scrape into a bowl.
3) Heat a large saute pan over medium heat. Add the chorizo and cook until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels.
4) Heat the remaining 45ml of oil in a casserole dish over high heat. Add the onion and cook until soft. Add the sliced garlic and cook until lightly golden brown. Add the chilli flakes and cook for 20 seconds. Stir in the rice and cook for 2 minutes.
5) Add the vodka and cook until reduced. Add the tomato/pepper puree and enough stock to cover, season with salt and bring to a boil. Add the chorizo and oregano, cover and cook for 10 minutes.
6) Lift the lid, add the mussels, cover again and cook until the mussels have opened, discarding any that do not, and the rice is al dente and all the liquid is absorbed. Remove from the heat and let sit 5 minutes.
7) Fluff with a fork and stir in the lobster meat and crabmeat, fresh basil, parsley and green onions.