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Ein aromatischer spanischer Klassiker aus einem Topf: Feiner Paella-Reis, gegart im duftenden Sud frischer Miesmuscheln mit Safran, geräucherter Paprika und sonnengereiften Tomaten. Hol dir den echten mediterranen Genuss direkt nach Hause!
Preparation method
Preparation & Mussel Stock
Thoroughly rinse the mussels under cold running water, debeard them, and discard any damaged or open shells. Finely dice the onion, garlic, and bell pepper. Chop the parsley and cut the lemon into wedges.
Bring 150 ml of white wine to a boil in a large pot. Add the prepared mussels, cover with a lid, and steam for 3–4 minutes until all the mussels have opened. Strain the aromatic mussel cooking liquid through a fine sieve and reserve it. Discard any unopened mussels. Remove about half of the mussels from their shells, leaving the rest in their shells for garnish.
Cook Sofrito & Rice
Heat 3 tbsp of olive oil in a large pan. Gently sauté the diced onion and bell pepper over medium heat for 5 minutes. Add the garlic and smoked paprika, and toast briefly until fragrant.
Chef's tip
Mussel quality: Fresh mussels must be closed before cooking (or close when tapped gently). After cooking, only open mussels should be eaten.
The secret of socarrat: For the typical Spanish, lightly crispy rice crust on the bottom of the pan, briefly increase the heat slightly for 1 minute toward the end of cooking until it crackles gently.
15 min
Under an hour
