Lemon Mussels Paella
Servings
8
Prep Time
20 minutes
Difficulty
Intermediate
Ingredients
- 2 cans King Oscar Smoked Mussels in Olive Oil with Lemon, oil reserved
- 1 small bell pepper, sliced thin
- 1 small onion, minced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 tbsp fresh lemon juice
- 2 cups uncooked white rice
- 1 cup crushed tomatoes
- 1/2 tsp saffron threads, or to taste
- 1 tsp sweet paprika
- 1/2 tsp kosher salt, or to taste
- 1/2 cup olives, pitted and halved
- 1/2 cup green peas
- 1/4 cup minced parsley
- additional salt and pepper to taste
- Lemon wedges
Our take on the Spanish classic. Saffron-scented rice with lemon-smoked mussels, olives, sweet peas, and sweet paprika makes a vibrant, crowd-pleasing paella that serves eight with ease.
Instructions
- Heat large sauté pan or 13” paella pan over medium-high heat.
- Add the oil from cans of mussels, bell pepper, onion, and garlic. Cook until vegetables are soft, about 1 minute.
- Reduce heat to low then add chicken broth, lemon juice, white rice, crushed tomatoes, saffron threads, sweet paprika, and salt.
- Gently stir until well combined and bring to a very low simmer. Cover and cook for about 25 minutes or until rice is almost tender.
- Stir in mussels, olives, green peas, and parsley.
- Cover pan again and continue to cook for an additional 10 minutes or until rice is tender and fluffy. Season with additional salt and pepper to taste.
- Serve warm with lemon wedges to squeeze on top.
Cold Waters
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