BBQ Mussel Paella
Bringing the flavors of the sea to your table with this hearty paella, made even better with fresh Forsyth Island mussels. Follow the steps below to create a rich, flavorful dish packed with smoky spices and vibrant ingredients.
Ingredients:
70ml canola oil
250g white onion, finely peeled and chopped
30g garlic, crushed
10g turmeric
20g smoked paprika
350g carnaroli rice
800ml chicken stock
and the juice from the mussel pouches
3 bay leaves
350g tomatoes, chopped finely
2kg forsyth island mussels
150g chorizo, diced
160g whole roasted capsicum, drained and sliced
140g baby peas, frozen
season with salt, pepper, and parsley
Method:
- Heat oil in a paella pan or high-sided pan.
- Add chopped onion and cook on medium for 4-5 minutes, then add garlic and cook for a further couple of minutes until soft.
- Add spices and bay leaves and cook for another 2 minutes, then add the tomatoes.
- Add all the rice evenly into the pan, then add the chicken and mussel stock, spreading evenly. Cook on medium-low heat, allowing the rice grains to soften and absorb the liquid.
- Once the liquid is absorbed and the rice has softened, add the chorizo, peppers, peas, and mussels. Let the mussels heat through.
- Season with salt and pepper, and garnish with parsley.
