SPICY PAELLA
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30
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6
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6
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Ingredients
- 2 x 85 g cans Lucky Star Smoked Mussels, drained
- 2 x 425 g cans Lucky Star
- Middlecut, drained and broken into bite-size pieces
- 1 Tbsp (15 ml) olive oil, for frying
- 1 onion, peeled and sliced
- 1 leek, cut lengthways, washed and sliced
- 2 cloves garlic, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 small chorizo sausage, thinly sliced
- 2 tomatoes, chopped
- 1 tsp (5 ml) turmeric
- 400 g short-grain rice
- 4–5 cups (1–1.25 litres) hot chicken stock
- 200 g frozen peas
- Handful flat-leaf parsley, roughly chopped
- Salt and pepper, to taste
- 1 lemon, cut into wedges
Method
- Heat the oil in a large, deep frying pan and soften the onion, leek, garlic and chilli for 5 minutes without browning.
- Add the chorizo and fry until it releases its oils.
- Stir in the tomatoes, turmeric and rice and pour in 4 cups (1 litre) of stock. Bring to the boil, then lower the heat and simmer for 15 minutes, stirring occasionally until the rice is just cooked.
- Add the remaining stock if it gets a little dry and the rice needs more cooking.
- Stir through the peas, half the parsley, the mussels and middlecut and heat through for a minute or two.
- Adjust the seasoning by adding a little salt and pepper, garnish with the remaining parsley and the lemon wedges and serve immediately.
