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Preparation time
30 minutes
Total time:
1 hour 15 minutes
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Ingredients
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375 mL (1½ cups) water
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375 mL (1½ cups) dry white wine
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1 x 907-g bag (2 lb.) live mussels, scrubbed and sorted
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60 mL (¼ cup) olive oil
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1 onion, finely chopped
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3 garlic cloves, finely chopped
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175 mL (¾ cup) chorizo sausage, diced
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375 mL (1½ cups) long grain rice
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1 x 284-mL tin (10 oz.) chicken broth
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1 yellow sweet pepper, cut in strips
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1 red sweet pepper, cut in strips
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1 x 540-mL tin (19 oz.) diced tomatoes, drained
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1 x 340-g bag (¾ lb.) raw Argentinian pink shrimp (size 20–40)
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1 x 300-g bag (2/3 lb.) frozen scallops (size 20/30)
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5 mL (1 tsp.) turmeric
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To taste, hot pepper flakes
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To taste, salt and pepper
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250 mL (1 cup) sliced asparagus
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2 lemons, cut in wedges
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Directions
- Bring water and wine to a boil in a large saucepan over medium heat. Simmer, uncovered, for 5 minutes.
- Add mussels. Cover and cook 5 minutes, stirring from time to time. Drain mussels and reserve 500 mL (2 cups) of cooking liquid. Set mussels aside.
- Heat oil in a large saucepan over medium heat. Sauté onion, garlic, and chorizo sausage.
- Add rice. Heat, stirring, for 5 minutes, or until rice is translucent.
- Add reserved cooking liquid, chicken broth, sweet peppers, tomatoes, shrimp, scallops, turmeric, hot pepper flakes, salt, and pepper.
- Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 30 minutes without stirring.
- Add asparagus. Continue cooking for 10 minutes or until liquid is completely absorbed.
- Transfer paella to a large serving plate, place mussels on top, and accompany with lemon wedges.
Chef ’s secret:
Mussels are a snap to prepare! For best results, follow these three simple steps:
- Wash mussels carefully under cold water, using a hard brush to remove any dirt or grit.
- Tap any open shells. If they don ’t close, throw them out.
- Remove the fibrous “beard” that grows between the two halves of each shell.
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