Chorizo and smoked mussels give this rice dish a delicious smoky flavor. ake a bite of this Spanish rice with mussels and you'll immediately imagine yourself there...
4 Recipe - persons
Recipe - time: 1 hour
Recipe - difficulty
Recipe - ingredients
dash of olive oil
2 pointed peppers, de-seeded and cut into strips
5,5 oz soft chorizo
2 large onions, in pieces
3 tsp tomato paste
10,5 oz Spanish paella rice
1 glass of dry white wine
8 cloves of garlic, peeled and roughly chopped
4 ripe vine tomatoes, skinned, deseeded and chopped
50,5 fl oz chicken stock
1 jar of Fish Tales smoked mussels
black pepper from the mill
juice of 1 lemon
leaves of 1/2 bunch of coriander
Recipe - how do you make it
Recipe - steps
1 Heat the olive oil in a frying pan and fry the pointed pepper, while stirring, for 1 minute over high heat. Set aside.
2 Heat a skillet and fry the chorizo over medium-high heat for a few minutes on each side. Remove the chorizo from the pan and set aside.
3 Pour off the released fat from the pan, but do not clean the pan. Add the onion to the pan and fry for a few minutes until soft.
4 Add the tomato paste and fry for 1 minute. Then add the rice and fry for 1 minute as well - stirring occasionally. Deglaze with the white wine.
5 Add the garlic, pointed pepper and tomato. Pour in enough broth until the rice is just covered. Cook the rice until tender over low heat. Add broth periodically so the rice stays moist - this takes about 18 minutes in total.
6 When the rice is almost done, add the chorizo, heat it and stir a few times.
7 Just before serving, add the mussels and season with black pepper and some lemon juice to taste. Divide the rice over 4 deep plates and garnish with the cilantro.