Name: Mussel Paella
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: 160 g whole roasted capsicum/red peppers, drained and sliced; 150 g chorizo, diced; 140 g frozen baby peas; Salt and pepper; Fresh parsley; 70 ml canola oil; 350 g tomatoes, finely chopped; 20 g smoked paprika; 3 bay leaves; 30 g crushed garlic; 250 g white onion, peeled and finely chopped; 800 ml chicken stock and the juice from the mussel pouches; 350 g carnaroli rice; 2 kg Omega mussels; 10 g turmeric

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Islands In A Common Sea

By Jenny Jefferies

Published 2024

About

We have been big paella fans since way back and the matriarch of the Redwood house, Trish, has the perfect recipe to feed a crowd of hungry tums...using our greenshell mussels, of course!

Ingredients

70 ml canola oil
250 g white onion, peeled and finely chopped
30

Method

Heat the oil in a paella pan or deep pan. Cook the chopped onion on a medium heat for 4-5 minutes, then add the garlic and cook for another couple of minutes until soft.

Add the spices and bay leaves to cook out for another 2 minutes, then add the tomatoes. Stir the rice into the contents of the pan, then add the chicken and mussel stock. Spread the rice out evenly and cook on a medium/

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Mussel Paella

Ingredients

Method

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