• 30
    Minutes that it takes to cook
  • 6
    Number of people it serves
  • 6
    Steps to make the recipe
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  • 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


  1. Heat the oil in a large, deep frying pan and soften the onion, leek, garlic and chilli for 5 minutes without browning.
  2. Add the chorizo and fry until it releases its oils.
  3. 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.
  4. Add the remaining stock if it gets a little dry and the rice needs more cooking.
  5. Stir through the peas, half the parsley, the mussels and middlecut and heat through for a minute or two.
  6. Adjust the seasoning by adding a little salt and pepper, garnish with the remaining parsley and the lemon wedges and serve immediately.


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