Trying something new? Then check out this Mushroom & Mussel Paella recipe to spice up your kitchen with some exciting flavours.
What is paella? Traditionally, paella is a Spanish rice dish from Valencia that combines a mixture of meat, seafood, and vegetables. The name comes from the wide, shallow pan it is traditionally cooked in – on an open fire. Paella means ‘frying pan’ in Valencian, the regional language of Valencia.
This recipe has been paired with the Ataraxia Serenity wine.
The Ataraxia Serenity has intriguing minerality, spicy notes and a touch of smokiness which plays beautifully with the smoky notes of the Spanish paprika running through the dish.
Recipe serves 6.
- 500g portabellini or button mushrooms, quartered
- 1 large onion, very finely chopped
- 1 red bell pepper, finely diced
- 1-2 bird’s eye chillies, sliced (seeds removed if desired)
- 4 cloves garlic, finely grated
- 1 tsp turmeric
- 2 tsp smoked Spanish paprika
- 1½ cups short-grain rice (such as Bomba or Arborio)
- 1 cup dry white wine
- 6 cups mushroom or vegetable stock
- 1kg fresh mussels, cleaned
- Fresh micro herbs for serving
- Extra virgin olive oil
- Salt and pepper, to taste
- Lemon wedges for serving
- Heat a drizzle of olive oil in a large paella pan, frying pan, or wok.
- Add mushrooms and cook until they are golden brown and the water has evaporated.
- Then, add onions and soften for 5 mins.
- Add bell pepper, chilli, garlic, turmeric and paprika. Cook until fragrant.
- Then add the rice and cook, stirring constantly, until rice is translucent. Add wine and cook until completely evaporated. Add stock – the liquid should just cover the rice. Cook, without stirring, adding more stock if needed to keep the rice moist while cooking, until rice is al dente and all liquid is absorbed( approximately 15–20 minutes; shake the pan after adding more stock to distribute evenly)
- Just before the rice is fully cooked, add the mussels, ensuring that most of them are covered by the rice, and cover with a lid. Cook for 2-3 minutes, or until the mussels open. Discard any that do not open.
- Taste for seasoning and then scatter with fresh micro herbs.
- Serve in the pan to keep warm alongside fresh lemon wedges.
Mushroom & Mussel Paella Recipe Notes
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