Delicious Paella with Mussels
Duco van Buuren
over 1 year ago
A mouthwatering dish that combines the flavors of saffron-infused rice, succulent mussels, and a medley of vegetables.
Cooking Time
45 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
350
Protein
15g
Fat
10g
Sat Fat
2g
Carbs
50g
Chole
50mg
Fiber
3g
Sugar
2g
Sodium
800mg
Ingredients
- 2 cups of short-grain rice
- 1 pound of mussels
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tomato, diced
- 1 teaspoon of saffron threads
- 4 cups of chicken or vegetable broth
- 1/2 cup of white wine
- 1/4 cup of olive oil
- 1 teaspoon of paprika
- 1/2 teaspoon of turmeric
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- 1. In a large paella pan or skillet, heat the olive oil over medium heat.
- 2. Add the chopped onion and minced garlic, and sauté until they become translucent.
- 3. Stir in the diced bell peppers and tomato, and cook for another 5 minutes.
- 4. Add the rice to the pan, and stir well to coat it with the vegetable mixture.
- 5. Dissolve the saffron threads in the white wine, and pour the mixture into the pan.
- 6. Season with paprika, turmeric, salt, and pepper, and stir to combine.
- 7. Pour in the chicken or vegetable broth, and bring the mixture to a boil.
- 8. Reduce the heat to low, cover the pan, and let the rice simmer for about 20 minutes, or until it absorbs the liquid and becomes tender.
- 9. While the rice is cooking, clean the mussels by scrubbing them under cold water and removing any beards.
- 10. Once the rice is cooked, arrange the mussels on top of the rice, pushing them slightly into the mixture.
- 11. Cover the pan again, and let the mussels steam for about 5 minutes, or until they open.
- 12. Remove the pan from the heat, and let it sit for a few minutes before serving.
- 13. Garnish with fresh parsley, and serve the paella hot.
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