Smoked mussel paella

Cooking Fish Smoked mussel paella

Canned mussels add wonderful smoky flavour to this easy paella.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Wheat free
  1. Combine mussels with oil in a deep frypan or paella pan. Add chorizo and cook over medium heat, stirring, until golden. Drain on paper towel.
  2. Add onion to pan and cook over low heat, stirring, for 5 minutes until soft. Add mushrooms, garlic and rind, increase heat to medium, and cook for 2-3 minutes. Stir in tomatoes and cook for 5 minutes. Stir in capsicum, rice, saffron (with liquid), stock and rosemary. Increase heat, bring to the boil, then return heat to medium and cook, without stirring, for 20 minutes.
  3. Add peas, cook for 10 minutes, then stir in chorizo and mussels with the chopped parsley. Cover and stand for 10 minutes. Sprinkle with parsley and serve with lemon wedges.

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2 x 85g cans Always Fresh Smoked Mussels, drained
1 tbsp olive oil
300g Primo Classic Chorizo, 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
1 1/2 cups Calasparra rice
1/4 tsp saffron threads, soaked in 1/4 cup hot water
2 1/2 cups Massel chicken style liquid stock
1 tbsp chopped fresh rosemary
150g fresh peas or frozen peas
2 tbsp chopped flat-leaf parsley, plus extra to serve
Lemon wedges, to serve

Adv

Autors
Preparation time
25
Cooking time
50
Difficulty
Hard
Serves
6 people
Method
Baking
Category
Fish
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