Smoked mussel paella

title="Smoked mussel paella"
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(1) Rate it

• 0:25 Prep


• 0:50 Cook


• 
  6 Servings


• Advanced

Canned mussels add wonderful smoky flavour to this easy paella.

Featured in
Nutrition information, Sausage recipes

Ingredients

• 2 x 85g cans Always Fresh Smoked Mussels, drained


• 1 tablespoon 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


• 1 1/2 cups (300g) Calasparra rice (see note)


• 1/4 teaspoon saffron threads, soaked in 1/4 cup (60ml) hot water


• 2 1/2 cups (625ml) Massel chicken style liquid stock


• 1 tablespoon chopped fresh rosemary


• 150g fresh peas or frozen peas


• 2 tablespoons chopped flat-leaf parsley, plus extra to serve


• Lemon wedges, to serve

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

• Low carb


• Low kilojoule


• Lower gi

Nutrition

• 1276 kj

  Energy




• 15g

  Fat Total




• 4g

  Saturated Fat





• 18g

  Protein





• 1046.76mg

  Sodium





• 22g

  Carbs (total)

All nutrition values are per serve

Notes

From gourmet food stores. Substitute medium-grain rice.

• Author: (N/A)


• Image credit: (N/A)


• Publication: Taste.com.au

Source: taste.com.au