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Smoked mussel paella
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Elevate paella with smoky canned mussels.
Ingredients:
  • 2 x 85g cans Always Fresh Smoked Mussels, drained
  • 18.20 gm olive oil
  • 300g chorizo sausages, sliced
  • 1 onion, finely chopped
  • 200g button mushrooms, sliced
  • 3 garlic cloves, crushed
  • Grated zest of 1 lemon
  • 600g tomatoes, chopped
  • 1 large red capsicum, roasted peeled, cut into strips
  • 300g rice
  • 60ml saffron threads
  • 625ml chicken stock
  • 20.00 ml chopped fresh rosemary
  • 150g fresh peas or frozen peas
  • 40.00 ml chopped flat-leaf parsley, plus extra to serve
  • Lemon wedges, to serve
Instructions:
  • Toss mussels with oil in a deep frypan or paella pan. Add chorizo and sauté over medium heat, stirring occasionally, until golden brown. Pat dry on paper towel.
  • Saute onion in a pan over low heat until softened. Increase heat to medium, add mushrooms, garlic, and lemon rind, cook for 2-3 minutes. Mix in tomatoes and cook for 5 minutes. Add capsicum, rice, saffron (with liquid), stock, and rosemary; bring to a boil, then simmer uncovered for 20 minutes.
  • Cook peas for 10 minutes. Stir in chorizo, mussels, and chopped parsley. Cover and let stand for another 10 minutes. Sprinkle with more parsley and serve with lemon wedges.

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