Paella with mussels
4 servings
30 minutes
Mussels paella is a true embodiment of Spanish cuisine, combining the aroma of seafood and the richness of spices. This legendary recipe originated in Valencia and has become a symbol of traditional Mediterranean flavor. Basmati rice soaked in olive oil takes on a pearly hue and is infused with spicy notes of black and red pepper, turmeric, and bay leaf. Dry white wine adds an exquisite acidity, while mussels contribute tenderness and the freshness of the sea breeze. After simmering on low heat, the rice absorbs all the aromas, transforming into a soft, fluffy dish. The finishing touch is grated Parmesan that adds zest and a creamy texture. This dish pairs perfectly with a glass of dry white wine and will adorn any table, offering the taste of true Spain.
1
Peel and chop the garlic cloves, add them to a preheated deep pan with olive oil, fry for a minute or two to release the garlic juice, and remove from the oil.
- Garlic: 3 cloves
- Olive oil: 3 tablespoons
2
We defrost the mussels.
- Frozen mussels: 250 g
3
Then we add the rice and mix it with the oil. We fry the rice on low heat until it becomes almost transparent and changes color from white to pearl. We add salt, red and black pepper, turmeric. We keep it on the heat for 2-3 minutes.
- Basmati rice: 1 glass
- Sea salt: 1 teaspoon
- Ground black pepper: to taste
- Chili pepper: to taste
- Turmeric: to taste
4
Now we add water, dry white wine, and bay leaf. Then we bring the mixture to a boil over medium heat without a lid.
- Water: 2 glasss
- Dry white wine: 150 ml
- Bay leaf: 1 piece
5
Once the rice has absorbed most of the water, remove the bay leaf and add the thawed mussels, leaving the rice for another 5-7 minutes. When the water has completely evaporated, cover with a lid and 'simmer' the rice for another 15 minutes on low heat.
- Frozen mussels: 250 g
6
Sprinkle the paella with grated cheese.
- Grated Parmesan cheese: 100 g