Mushroom & Mussel Paella

Winter is here which is my favourite season when it comes to food because it means lots and lots of comfort food – like this delicious paella. 

I love rice dishes. I can’t eat pasta but rice is a pretty good substitute for those meals that you just need a little (or a lot) comfort. 

Mushrooms are another staple in our home – they are so quick and easy to make and always taste so delicious. 

And let’s be honest, who doesn’t love mussels? So this dish really is a partnership made in heaven. 

Mushroom & Mussel Paella

The South African Mushroom Farmers' Association
Servings 6

Ingredients
  

  • 500 g portabellini or button mushrooms quartered
  • 1 large onion very finely chopped
  • 1 red bell pepper finely diced
  • 1-2 bird’s eye chillies sliced (seeds removed if desired)
  • 4 cloves garlic finely
  • grated
  • 1 tsp turmeric
  • 2 tsp smoked Spanish paprika
  • cups short-grain rice such as Bomba or Arborio
  • 1 cup dry white wine
  • 6 cups mushroom or vegetable stock
  • 1 kg fresh mussels cleaned
  • Fresh micro herbs for serving
  • Extra virgin olive oil
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions
 

  • Heat a drizzle of olive oil in a large paella pan, frying pan or wok. Add mushrooms and cook until golden brown and their water has evaporated. Add onion and soften for 5 mins.
  • Add bell pepper, chilli, garlic, turmeric and paprika. Cook until fragrant.
  • Add rice and cook, stirring constantly, until rice is translucent. Add wine and cook until completely evaporated. Add stock-the liquid should just cover the rice.
  • Cook, without stirring, adding more stock if needed to keep rice moist while cooking, until rice is al dente and all liquid is absorbed, 15–20 minutes. (Shake pan after adding more stock to distribute evenly.)
  • Just before the rice is fully cooked add the mussels, ensuring that most of them are covered by the rice and cover with a lid. Cook for 2-3 minutes, or until the mussels open. Discard any that do not open.
  • Taste for seasoning and then scatter with fresh micro herbs. Serve in the pan to keep warm

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