Mussel Paella

Paella is a Spanish dish. Traditionally, paella is cooked in a paellera, a large shallow frying pan, over an open fire, fueled by orange and pine branches. We've made a reinvented mussel paella on the stove, which is just as tasty as the Spanish version.
Paella is a Spanish dish. Traditionally, paella is cooked in a paellera, a large shallow frying pan, over an open fire, fueled by orange and pine branches. We've made a reinvented mussel paella on the stove, which is just as tasty as the Spanish version.

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Ingredients

1 onion, chopped
2 tablespoons of vegetable oil
½ cup rice
1 ½ cups of vegetable stock
15 mussels
1 teaspoon turmeric
½ teaspoon chopped rosemary leaves
2 tablespoons of heavy cream
1 chili pepper s, slices

Ingredients

Steps

1
Done

Heat the vegetable oil in a skillet, stir and cook the onion until soft and translucent.

2
Done

Add the rice and stir.

3
Done

Add 1 cup (250 ml) of vegetable stock, stir, and cook further. When the liquid starts simmering, cover the skillet. Simmer for 10 minutes, on low heat.

4
Done

Remove the lid, add the mussels, and stir. If necessary, add the remaining vegetable stock. Cover with a lid and simmer for 10 more minutes.

5
Done

When the time’s up, remove the lid, add the turmeric, rosemary, heavy cream, and chili slices. Mix to combine all the ingredients.

6
Done

Cook until the rice is well done and absorbs most of the liquid.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

563 kcal
Calories
60 g
Protein
24 g
Fat
25 g
Carbohydrates

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Vlad Popa

I guess I’ve always had a passion for cooking ever since I was a kid when I was mom’s little helper in the kitchen. Even though I wasn’t actually cooking, I was a picky eater, and I focused on bringing more flavor to her dishes, by adding extra herbs and spices I felt might enrich it. Time has passed, and I haven’t changed that much: I am now my girlfriend’s helper.

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