Spanish rice with mussels

Preparation

• 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.