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Arroz con Mejillones | Spanish Mussel Rice Pot
(0)
40 min
Under an hour
Knuspr-Küche
Spanischer Miesmuschel-Reistopf (Arroz con Mejillones): Aromatische Paella-Reispfanne mit frischen Miesmuscheln, Weißwein, geräuchertem Paprikapulver und edlem Safran. Ein herzhafter One-Pot-Klassiker der spanischen Küstenküche!
Preparation method
Preparation
Thoroughly wash the fresh mussels under cold running water, debeard them, and discard any damaged or already open mussels. Finely dice the onion and garlic cloves. Wash, deseed, and cut the red bell pepper into small cubes. Finely chop the parsley and quarter the lemon.
Soak the saffron threads in approx. 50 ml of hot vegetable broth and let steep briefly so they release their delicate aroma and vibrant color.
Cooking & steaming
Heat the extra virgin olive oil in a large, wide paella pan or deep braising pot. Gently sweat the diced onion and bell pepper over medium heat for about 5 minutes. Stir in the garlic and smoked paprika and sauté for 1 minute until fragrant.
Chef's tip
Socarrat tip: For the coveted Spanish rice crust at the bottom of the pan, let the pan sizzle uncovered for another 1–2 minutes over medium to high heat before resting.
Mussel quality: Fresh mussels must be tightly closed before cooking. If a mussel is slightly open, tap it gently – if it does not close, it belongs in the trash. Also, do not consume any mussels that remain closed after cooking.
15 min
Under an hour
