Canned mussels add wonderful smoky flavour to this easy paella.
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 1Combine 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 2Add 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 3Add 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
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