Spanish rice with mussels

  • 4 persons
  • cooking time: 30
  • difficulty


  • olive oil
  • 2 pointed peppers, seedless and cut into strips
  • 5 1/2 -ounce soft chorizo
  • 2 large onions, in pieces
  • 3 teaspoons tomato puree
  • 10 1/2 -ounce Spanish paella rice
  • 1 glass of dry white wine
  • 8 cloves of garlic, peeled and coarsely chopped
  • 4 ripe vine tomatoes, skinned, stoned and cut into pieces
  • 6 1/2 cup chicken stock
  • 1 tin of mussels on spicy tomato sauce
  • black pepper from the mill
  • 1 lemon
  • bunch of coriander

How to prepare

This dish with mussels, rice, chorizo and tomatoes is a delicious Spanish recipe.



  • 1 Put a dash of olive oil in a frying pan and fry the peppers for a minute on high heat, while stirring. Set the sweet pepper aside.
  • 2 Cut the chorizo into slices.
  • 3 Heat a pan and fry the chorizo on medium heat for a few minutes on both sides. Remove the chorizo from the pan and set aside.
  • 4 Pour the released fat out of the pan but do not clean the pan.
  • 5 Fry the onion gently in the remaining chorizo fat.
  • 6 Add the tomato puree to the onion and leave to fry for a minute.
  • 7 Add the rice and leave to fry for a minute. Spoon well a few times.
  • 8 Deglaze the rice with the white wine.
  • 9 Add the garlic, paprika and tomatoes.
  • 10 Pour as much chicken stock until the rice is just below. Cook the rice on low heat.
  • 11 Regularly add chicken stock to keep the rice moist. Count on a cooking time of around 18 minutes (see packaging rice).
  • 12 When the rice is almost done, add the chorizo. Scoop it up a few times.
  • 13 Just before serving, add the mussels, black pepper and a little lemon juice.
  • 14 Divide the rice over 4 deep plates and garnish with the coriander.