Mussel, Pepper and Saffron Paella
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Ingredients
for
4
- Ingredients
- ¼ cup olive oil
- 1 onion (finely chopped)
- 4 cloves garlic cloves (thinly sliced)
- 1 red Bell pepper (cut into strips)
- 1 green Bell pepper (cut into strips)
- 2 cups Calasparra rice (or paella)
- 2 ½ cups chicken stock (more if needed)
- 1 tsp salt
- ¼ cup dry white wine
- 1 pinch Saffron (soaked in 2 tbsp hot water)
- 32 ozs mussels (scrubbed and beards removed)
- To garnish
- cilantro
- bay leaves
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4.
2.
Heat the oil in a large ovenproof paella pan or frying pan and gently cook the onions and garlic until just softened.
3.
Add the peppers and cook for 1 minute. Add the rice and toss to coat with oil.
4.
Combine the chicken stock, salt, wine and soaked saffron and pour over the rice mixture. Stir well and bring to a simmer. Cover with foil or a lid and cook in the oven for 20 minutes.
5.
Remove the paella from the oven and arrange the mussels on the rice, with the hinges stuck into the rice and sharp edges facing up. If the rice looks dry, add a little more chicken stock or water.
6.
Cover and bake for a further 15 minutes, until the mussels have opened (discard any that remain closed) and there is no visible liquid in the rice.
7.
Remove from oven and cover loosely. Stand at room temperature for 15 minutes before serving.
8.
Garnsh with coriander and bay leaves.
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