Full ingredients list:
1kg pot-ready mussels
1 red onion, diced
1 medium red capsicum, seeded, diced
1–2 birdseye chillies, sliced
2 teaspoons paprika
2–3 strands saffron, chopped (optional)
3 garlic cloves, crushed
300g Roma tomatoes, chopped
300g frozen cooked, peeled prawns, thawed
450g pouch microwavable brown rice
2 cups baby spinach
1 cup frozen peas, thawed
lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Simmer mussels in a large pot in 1 cup of water, covered, for 2–3 minutes, or until opened. Remove from heat. Keep covered.
Step 2Meanwhile, heat 1 tablespoon oil in a non-stick frying pan or large wok and set over medium heat. Cook onion, capsicum, chilli, paprika and saffron (if using) for 2–3 minutes, or until onion is soft. Add garlic and tomatoes to pan; cook, stirring occasionally, until tomatoes are soft. Add prawns and stir. Add rice, spinach, peas and ¼ cup of water. Stir until rice and peas are heated through.
Step 3Add drained mussels and gently toss through the rice mixture. Serve the paella with lemon wedges.
Buy vacuum-packed bags of pot-ready mussels from the seafood section in supermarkets.
About this recipe
First published: August 2016