Arroz con mejillones | Spanish Rice with Mussels
(0)
40 min
Under an hour
Sezamo
Orez spaniol delicios cu midii, gătit într-o singură tigaie cu șofran, ardei gras roșu și bază aromatică bogată. Un preparat mediteraneean plin de savoare, perfect pentru o cină rapidă și festivă în familie.
Preparation method
Preparing the aromatic base (Sofrito)
Finely chop the yellow onion, dice the red bell pepper into small cubes, and crush the garlic cloves. Heat the vegetable stock in a separate saucepan and dissolve the saffron threads in it to release their aroma and intense golden color.
In a large skillet or a deep paella pan, heat the extra virgin olive oil over medium heat. Add the onion and bell pepper, sautéing for 6-8 minutes until soft and translucent.
Add the crushed garlic and sweet paprika powder, stirring vigorously for 1 minute to release the flavors without burning the paprika. Stir in the tomato purée and let the sauce reduce for 5 minutes until it reaches a thick and glossy consistency.
Chef's tip
For an authentic Spanish rice texture with a crispy socarrat at the bottom of the pan, do not stir the rice after adding the hot stock; let it simmer gently over low heat.
You can use either fresh mussels in the shell or thawed mussel meat; both cook very quickly in the fragrant steam at the end.
25 min
Under an hour
