Paella with Mussels

150g Garlic Mussels
1 tbs olive Oil
300g chorizo sausages, sliced
1 onion, finely chopped
200g button mushrooms, sliced
3 garlic cloves, crushed
Grated zest of 1 lemon
600g tomatoes, chopped
1 large red capsicum, roasted peeled, cut into strips
1 ½ cups medium grain rice
¼ tsp saffron threads soaked in ¼ cup hot water
2 ½ cups chicken stock
1 tbs chopped fresh rosemary
150g fresh or frozen peas
2 tbs chopped flat-leaf parsley, plus extra to serve
Lemon wedges, to serve

1. Fry chorizo over medium heat, stirring, until golden, stir in drained mussels.Remove from pan.
2. Add onion to pan and cook over low heat, stirring for 5 minutes until soft. Add mushrooms, garlic and rind, increase heat to medium, and cook for 2-3 minutes. Stir in tomatoes and cook for 5 minutes. Stir in capsicum, rice, saffron (with liquid), stock and rosemary. Increase heat, bring to the boil, then return heat to medium and cook, without stirring, for 20 minutes.
3. Add peas, cook for 5 minutes, then stir in chorizo and mussels with the chopped parsley. Cover and stand for 10 minutes. Sprinkle with parsley and serve with lemon wedges.

Print Recipe
Midwest Foods Dubbo