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Arroz con Mejillones | Spanish Mussel Rice Pan
(0)
40 min
Under an hour
Knuspr-Küche
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!
Ingredients
Preparation method
Preparation & Mussel Stock
Thoroughly rinse the mussels under cold running water, remove the beards, and discard any damaged or open mussels. 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 the lid, and steam for 3–4 minutes until all the mussels have opened. Strain the aromatic mussel stock through a fine sieve and set aside. Discard any unopened mussels. Remove about half of the mussels from their shells and leave the remainder in their shells for garnish.
Cooking the 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 powder, sautéing briefly until fragrant.
Chef's tip
Mussel quality: Fresh mussels must be closed before cooking (or close when gently tapped). After cooking, only mussels that have opened may be eaten.
The secret of the socarrat: For the typically Spanish, lightly crispy crust at the bottom of the pan, slightly increase the heat again for about 1 minute towards the end of the cooking time until it gently crackles.
15 min
Under an hour
