Ingredients:
- 24 live black mussels, cleaned and beards removed
- 1 onion, peeled and chopped
- 2 tins tomatoes
- 2 cloves garlic, chopped
- 1 fresh chilli, chopped
- 1 red capsicum
- Salt & pepper
- 2 cups chicken stock
- 2 teaspoons smoky paprika
- 100g frozen peas
- 2 cups rice
- 1 lemon cut into quarters
- 2 tablespoons parsley
- 2 tablespoons olive oil
Method:
- Heat oil in paella pan on a medium heat
- Add onion and cook until clear
- Add garlic, chilli and capsicum, paprika and cook while stirring for 2 minutes
- Add tinned tomatoes, salt & pepper and stir and cook for about 5mins
- Add rice and chicken stock, and bring to the boil, but do not stir
- Reduce heat and simmer for about 15mins
- Add frozen peas and cook for approximately 15mins or until all moisture is absorbed
- Add the mussels, cover with foil, reduce to a low heat until the mussels open
- It will only take a few minutes, but once the mussels are open, it is ready
- Serve onto plates, squeeze lemon on top and garnish with parsley.
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