Mussel Paella

40 minshere
Cooking method: Stove top

Mussel Paella

40 mins
Cooking method: Stove top



  • 2 litres chicken stock
  • 12-16 threads saffron
  • 100ml olive oil
  • 150g chorizo, sliced into 3 – 4mm thick rounds
  • 6 slices pancetta or streaky belly bacon
  • 1 med size onion, finely diced
  • 4 garlic cloves, finely diced
  • 1 ½ tsp smoked paprika
  • 500g paella rice
  • 500gm New Zealand Greenshell™ Mussels
  • salt & freshly cracked black paper to taste
  • small bunch flat leaf parsley, leaves picked and chopped
  • ½ lemon

Cooking method

  1. In a pot heat the chicken stock & infuse with the saffron.
  2. Bring a large frying or paella pan up to heat, add the oil to the pan & quickly add the sliced chorizo and pancetta or bacon and fry until browned and crispy*, add the onion and garlic and cook until soft.
  3. Add the smoked paprika, rice and two thirds of the infused stock and leave to cook on a medium to low heat, stirring from time to time.
  4. After 20 minutes the rice should be almost cooked. At this point, pour in the rest of the stock and add the mussels. Place a lid on the pan and cook for 10 minutes more. Season to taste.
  5. Finally, sprinkle with chopped parsley and ½ a lemon.

This recipe serves 4-6 people.

Note: Paella rice – predominantly a short grain rice is used for this dish & most food markets would sell a paella rice, however Valencia rice or Calaspara rice are considered to be the best options.

* Quality chorizo will always drop a reddish oil into the pan when cooked – this is a good thing as it is the combination of paprika & pork fat that has rendered out of the chorizo & adds flavour to the overall dish.

Image and recipe courtesy Nurtured Seafood