Chorizo & Mussel Paella

This delicious recipe uses Calasparra paella rice - it is extremely absorbent, meaning each mouthful is full of delicious flavour! Perfect for dinner parties & alfresco celebrations this summer.

Difficulty:

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2-4

Related Tags

Chicken

Ingredients

400g Calasparra Paella Rice
750ml Pure Stock Co. chicken stock combined with 750ml water
A good pinch of Saffron
150g Brindisa Cooking Chorizo
1 Tbsp butter
1 large shallot, finely chopped
3 garlic cloves, thinly sliced
1 tsp chilli flakes
200ml Devon Cider
1.5kg of hand-dived mussels from The Fish Shed
Dorset sea salt & freshly ground black pepper

Method

In a medium saucepan, combine the stock & water with the saffron and a generous pinch each of salt and pepper and bring just to a boil. Remove from the heat.

Meanwhile, place a large, saucepan/skillet, over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Add the rice and cook, stirring, until coated, about 1 minute.

Add the stock and cider to the skillet and bring to a boil over high heat. Cover and cook over moderately low heat until the rice is tender and the liquid is absorbed, about 15-20 minutes.

When the rice is just about cooked and the moisture has mostly been absorbed (it shouldn't be soggy), add the mussels, pushing them well down into the rice. Continue to cook until the mussels open (you can cover with a lid to help steam them open if you like).

Season with salt & pepper and serve!

To make this to enjoy alfresco whilst on an adventure, we recommend using the Swedish Fire Logs!