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Mussels with red pepper and rice recipe

Mussels with red pepper and rice recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Mussels

Fresh mussels are cooked in white wine with garlic, then combined with freshly cooked rice and red peppers in this wonderful seafood dish.

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IngredientsServes: 4

  • 300g white rice
  • 500g mussels, washed and trimmed
  • 2 red peppers, thinly sliced
  • 1 onion, thinly sliced into rings
  • 2 tablespoons butter
  • 200ml white wine
  • 2 cloves of garlic, crushed
  • salt and pepper to taste

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Cook rice in boiling water, according to instructions on packet; drain and set aside.
  2. Melt butter in a saucepan over medium heat; add onion slices and cook for a few minutes until softened; add sliced red peppers and cook for a few minutes to soften.
  3. Stir in wine and bring to the boil; add mussels. Cover and cook for 5 minutes. Discard any unopened shells; season with garlic, salt and pepper.
  4. Stir in hot cooked rice until well mixed; serve.

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Family-Style Mussels with Red Sauce

Preheat Blackstone to medium high heat. Add sausage to cook completely. Use you Blackstone scraper or spatula to chop meat as you would taco meat.

Place tin tray directly on clean side of the Blackstone, add a drizzle of extra virgin olive oil. About 2 tablespoons.

Add garlic, crushed red pepper and a few whole pieces of parsley roughly chopped to the oil, including the stems. Shake tin or stir around to cook garlic 1-2 minutes or just until fragrant. Be sure not to burn garlic.

Add the cooked sausage and marinara sauce to the tin and mix everything together. Let cook a few minutes, or until the sauce starts to bubble.

Add the mussels into the sauce and mix well, spreading the mussels out evenly. Cover with foil and let cook 3-4 minutes, gently shaking pan a couple times during to help make room for mussels to open.

Remove foil, mix mussels and allow them to cook 30 more seconds. This will help any mussels that need more room to open. Remove tin tray from heat, garnish with fresh chopped parsley and enjoy!


Classic paella recipe

This classic Spanish rice dish is a great meal to cook for friends. The mix of seafood is up to you but prawns, mussels and squid give great colour and texture. Make sure you use the largest pan you can &ndash the rice swells up a lot as it cooks.

Ingredients

  • 2 onions, finely chopped
  • 3 clove of garlic, finely chopped
  • 100 g chorizo, thinly sliced
  • 2 tsp mild olive oil
  • 6 skinless, boneless chicken thighs (around 500g/18oz), cut into bite-sized chunks
  • 2 red bell peppers, deseeded and cut into chunky slices
  • 350 g paella rice
  • 1 tsp regular or smoked paprika
  • 1 pinch saffron strands (around half a teaspoon)
  • 100 ml white wine
  • 1 l chicken or fish stock
  • 6 small, cleaned squid (optional)
  • 300 g mussels
  • 12 large, shell-on raw prawns, with heads on or off
  • 1 handful frozen petit pois
  • 1 handful fresh flat-leaf parsley
  • 1 lemon
  • 1 pinch salt and pepper
  • 2 onions, finely chopped
  • 3 clove of garlic, finely chopped
  • 3.5 oz chorizo, thinly sliced
  • 2 tsp mild olive oil
  • 6 skinless, boneless chicken thighs (around 500g/18oz), cut into bite-sized chunks
  • 2 red bell peppers, deseeded and cut into chunky slices
  • 12.3 oz paella rice
  • 1 tsp regular or smoked paprika
  • 1 pinch saffron strands (around half a teaspoon)
  • 3.5 fl oz white wine
  • 1.8 pints chicken or fish stock
  • 6 small, cleaned squid (optional)
  • 10.6 oz mussels
  • 12 large, shell-on raw prawns, with heads on or off
  • 1 handful frozen petit pois
  • 1 handful fresh flat-leaf parsley
  • 1 lemon
  • 1 pinch salt and pepper
  • 2 onions, finely chopped
  • 3 clove of garlic, finely chopped
  • 3.5 oz chorizo, thinly sliced
  • 2 tsp mild olive oil
  • 6 skinless, boneless chicken thighs (around 500g/18oz), cut into bite-sized chunks
  • 2 red bell peppers, deseeded and cut into chunky slices
  • 12.3 oz paella rice
  • 1 tsp regular or smoked paprika
  • 1 pinch saffron strands (around half a teaspoon)
  • 0.4 cup white wine
  • 4.2 cups chicken or fish stock
  • 6 small, cleaned squid (optional)
  • 10.6 oz mussels
  • 12 large, shell-on raw prawns, with heads on or off
  • 1 handful frozen petit pois
  • 1 handful fresh flat-leaf parsley
  • 1 lemon
  • 1 pinch salt and pepper

Details

  • Cuisine: Spanish
  • Recipe Type: Rice
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 50 mins
  • Serves: 6

Step-by-step

  1. Put a large skillet, frying pan or flameproof casserole over medium heat, then add the oil. After 30 seconds, add the chorizo.
  2. Fry for 5 minutes until golden all over and the chorizo has released its red oil. Lift out of the pan and set aside.
  3. Add the chicken to the pan, season with salt and pepper, and fry for 5 minutes, turning occasionally, until golden.
  4. Add the onions, garlic and bell peppers to the chicken, stir, then cook gently for 10 minutes, until the onions and bell peppers are softened.
  5. Add the rice and turn up the heat. Stir well to coat in the oil then add the paprika, saffron, wine and stock and season with salt and pepper.
  6. Simmer the rice for 20 minutes, or until it is nearly soft. Stir the pan several times as it cooks.
  7. While the rice is simmering, slice the squid tubes into thick rings, if using. Leave the tentacles whole. Scrub the mussels and pull any stringy threads away from them (these are known as beards). Tap any open mussels sharply on the work surface. Any that don&rsquot close after a few seconds must be discarded.
  8. Add the prawns to the pan, tucking them into what sauce is left around the rice. Cover with a lid and cook for 5 minutes, then sprinkle the squid, mussels, peas and chorizo over the top.
  9. Cover and cook for another 2 minutes, or until the mussels have opened and the squid has turned from translucent to white. The rice will have absorbed the broth. Discard any mussels that haven&rsquot opened.
  10. Coarsely chop the parsley leaves then sprinkle over the paella. Serve with lemon wedges to squeeze over.

This recipe is from Simple and Classic: 123 step-by-step recipes by Jane Hornby. Published by Phaidon.

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Ainsley Harriott's baked mussels recipe

Ainsley Harriott spices things up with hot pepper sauce in the risotto to accompany these tasty baked mussels.

Ingredients

  • 350 g Cherry tomatoes
  • 1 Red onion, finely chopped
  • 1 tbsp Olive oil
  • 300 g Risotto rice (such as Arborio or Camaroli)
  • 150 ml White wine
  • 750 ml Hot vegetable stock
  • 1 tsp Tabasco sauce (plus extra to serve)
  • 1 kg Live mussels, cleaned
  • 2 tbsp Fresh parsley, chopped
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 12.3 oz Cherry tomatoes
  • 1 Red onion, finely chopped
  • 1 tbsp Olive oil
  • 10.6 oz Risotto rice (such as Arborio or Camaroli)
  • 5.3 fl oz White wine
  • 26.4 fl oz Hot vegetable stock
  • 1 tsp Tabasco sauce (plus extra to serve)
  • 2.2 lbs Live mussels, cleaned
  • 2 tbsp Fresh parsley, chopped
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper
  • 12.3 oz Cherry tomatoes
  • 1 Red onion, finely chopped
  • 1 tbsp Olive oil
  • 10.6 oz Risotto rice (such as Arborio or Camaroli)
  • 0.6 cup White wine
  • 3.2 cups Hot vegetable stock
  • 1 tsp Tabasco sauce (plus extra to serve)
  • 2.2 lbs Live mussels, cleaned
  • 2 tbsp Fresh parsley, chopped
  • 1 pinch Salt
  • 1 pinch Freshly ground black pepper

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 5 mins
  • Cooking Time: 45 mins
  • Serves: 4

Step-by-step

  1. Pre-heat the oven 200ºC/400ºF gas mark 6. Place the cherry tomatoes in a large roasting tin and scatter over the onions.
  2. Drizzle with olive oil and season well with salt and pepper and roast in the oven for 10 minutes.
  3. Remove from the oven and stir in the risotto rice, wine, stock, rosemary, teaspoon of tabasco then return to the oven for 20 minutes until the rice is almost tender and the liquid has almost all been absorbed.
  4. Scatter the mussels over the top of the rice, cover tightly with foil and put back in the oven for a further 15 minutes.
  5. Take out of the oven, lift the foil and check the mussels, discarding any that have not opened.
  6. Scatter over the chopped parsley. Serve at the table immediately with a bottle of tabasco for those who like an extra kick.

Tabasco - the legendary hot pepper sauce

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Ingredients

  • 400 g of Carolina® Parboiled Medium Grain Rice
  • 1 red pepper in strips
  • 1 chopped large tomato
  • 2 garlic cloves minced
  • 6 tbsp of olive oil
  • salt
  • a few strands of saffron
  • 2 tbsp of parsley minced and 2 of sweet paprika
  • 300 g of monk fish in pieces
  • 250 g of mussels,150 g calamari rings, 12 prawns
  • 1.5 lt of seafood broth

Authentic Spanish Paella with Seafood


Killer Cajun Mussels

When I lived in LA, my favorite restaurant was Killer Shrimp, and the only thing they ever served was Killer Shrimp with bread, Killer Shrimp with rice or Killer Shrimp with pasta.

So you wanna know what Killer Shrimp was? Spicy, garlicky, Cajun-y broth filled with giant perfectly cooked shrimp. It was the broth that was magical! Dunking your bread in the broth was half the fun. I’ve adapted the recipe for mussels.

Ingredients

  • 3 Tablespoons Butter
  • 1 stalk Celery Rib, Diced
  • ½ whole Onion, Diced
  • 2 cloves Garlic, Finely Minced
  • 1 whole Red Bell Pepper, Diced
  • 2 Tablespoons Tomato Paste
  • 1 teaspoon Kosher Or Sea Salt
  • 1 teaspoon Dried Thyme
  • ½ teaspoons Celery Seed
  • 1 teaspoon Dried Fennel
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Chili Powder OR 1 Tablespoon Crushed Red Chili Flakes (or More Depending On Your Taste)
  • 3 cups Chicken Broth
  • ½ cups Beer
  • ½ whole Lemon
  • 2 pounds Live Mussels, Scrubbed
  • 1 loaf French Bread, Sliced

Preparation

1. In a large, wide pot, heat the butter over medium-high heat until bubbling. Add the celery, onion, garlic and red bell pepper and saute until vegetables are softened and the onion is translucent. Stir in the tomato paste.

2. Add the salt, dried thyme, celery seed, fennel, rosemary and chili powder (or chili flakes), chicken broth, beer and 1/2 lemon. Bring to a simmer and turn the heat to low. Let simmer for 10 minutes. Taste and season with more salt or chili powder if neeeded.

3. Turn the heat to medium-high and add the mussels to the broth. Immediately cover and let cook for 3 minutes. Open the lid and use a large spoon to redistribute the mussels—top to bottom bottom to top. Cover and cook for an additional 2-3 minutes until all mussels are cooked through. Mussels are cooked through when they have opened. Discard any that do not open. Serve with French bread.


Instructions

Bring the dinner table to life with this flavor-packed Tex-Mex style paella loaded with mussels, shrimp, chorizo, and chicken!

Heat oil in large high-sided skillet set over medium heat cook chicken, salt and pepper for 3 to 5 minutes or until starting to brown. Transfer to plate.

Stir in chorizo, onion, garlic, red pepper and jalapeños for 3 to 5 minutes or until softened. Stir in rice, cumin and oregano cook for 2 to 3 minutes or until well coated.

Stir in tomatoes, broth, chipotles and turmeric bring to boil. Return chicken to pan. Reduce heat to medium-low cook for 12 to 15 minutes.

Nestle mussels and shrimp on top of rice cook for 10 to 12 minutes or until most of the liquid is absorbed, rice is tender, chicken and shrimp are cooked through, and mussels are opened.

Discard any mussels that have not opened. Sprinkle with cilantro and serve with lime wedges.

Recipe Tip

Scrub mussels and remove any beards. Before cooking, discard any mussels with cracked shells or any mussels that do not close when tapped.

Paella Mexican-Style

While authentic paella has its origins in Spain, this tasty twist on the traditional Spanish dish is made Mexican-style with ingredients like red peppers, jalapeños, chipotle, cilantro, and lime, all essential parts of Mexican cuisine. This flavor-packed dish is perfect for sharing with family or at your next get-together because it features an array of flavors and expertly brings together chicken, shrimp, mussels, and chorizo sausage with spices like turmeric, cumin, and dried oregano.

When looking for a tasty meal to feed several people, you can always count on a paella to get the job done. Whether you’re in the mood for chicken, seafood, pork, a vegetarian option, or a little bit of everything like in this tasty dish, there is sure to be a paella recipe that’s just right for the occasion. And what’s better than one-pan meals for easy clean up afterward?

Using the Right Grains

The secret to a perfect paella is in the rice. The type of grains you use can make or break your paella dish so using the right type of rice will make all of the difference. Carolina® Parboiled Medium Grain Rice is specially designed for paella because when cooked, it remains compact and absorbs all of the great cooking flavors for a delicious meal. Create your own paella with your favorite ingredients and learn a few tips along the way, or try some of our favorites like this Roasted Harvest Veggie Paella or this Authentic Seafood Paella.


Mussel paella

This is my version of paella. You can, of course, add some chicken or rabbit thigh early on (when you start the rice) to make it more of a mixed meal, but prefer to have the mussels shine as the star.

Preparation

Cooking

Skill level

Ingredients

  • 60 ml (¼ cup) olive oil
  • 1 small red (Spanish) onion, peeled and roughly chopped
  • 1 red capsicum, seeded and roughly chopped
  • 5 garlic cloves, peeled
  • 1 tsp smoked Spanish paprika
  • 1 tsp sweet paprika
  • 2 medium tomatoes, chopped
  • 1 generous pinch saffron, toasted lightly in foil in a moderate oven
  • 2 tbsp olive oil, extra
  • 250 g Calasparra rice or risotto rice (see Note)
  • 2 bay leaves
  • 3-4 sprigs fresh thyme
  • 700 ml water
  • salt and pepper, to taste
  • 500 g mussels, scrubbed and debearded
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Heat the olive oil in a wide-based frypan or paella pan over medium heat. When hot, add the onion and cook well until it starts to brown, then add the capsicum and garlic and continue to cook over medium heat until softened. Tip in both the paprikas, stir and cook lightly for a few seconds — don’t overdo it or they will burn. Add the tomato and saffron, and cook a couple of minutes longer. Remove from the pan and puree to a paste.

In the same pan, heat another 1-2 tbsp olive oil and fry the rice well until starting to colour a bit. Tip in the onion paste, the bay laves and thyme and fry for about 5 minutes.

Stir in the water and pepper, and possibly some salt, taking care not to oversalt as the mussels will release its salty brine into the rice later. Bring to a simmer, then turn the heat right down. Cook the rice for about 25 minutes, without stirring, adding a splash of water if it’s drying out. It’s a good idea to let a crust form on the bottom, though the line between a nice crust and a burnt one is fine.

When the rice is just about cooked and the moisture has mostly been absorbed (it shouldn't be soggy), add the mussels, pushing them well down into the rice. Continue to cook until the mussels open you can cover with a lid to help steam them open, if you like. Once all the mussels have opened, remove from the heat and let the rice sit in a warm place for 5-10 minutes before serving with lemon, and a good crisp white wine or a beer.

• Calasparra rice is a Spanish short-grain rice, ideal for making paella. It's available from specialist stores. In a pinch you can use a risotto-style rice, such as arborio, or even better, vialone nano.

This recipe is from Matthew Evans's documentary What's the Catch.


Preparation

Bring a large pot of well-salted water to a boil, and cook the rice noodles according to package directions. Drain, return to the pot, cover, and set aside.

Combine the basil, mint, cilantro, and scallions in a small bowl. Divide the mixture in half, reserving one half for garnish.

In a large Dutch oven or other heavy-duty pot, heat the oil over high heat until shimmering. Add the chiles, garlic, ginger, and 1/2 tsp. salt, and cook, stirring occasionally, until the garlic starts to brown, about 30 seconds. Add half of the herb mixture, the celery, and 1/4 tsp. pepper. Cook, stirring constantly, until the mixture is combined and begins to turn bright green, about 30 seconds. Add the broth, sake, and mussels. Stir well, cover, and steam until all the mussels open, 5 to 6 minutes. Discard any mussels that do not open.

Divide the warm rice noodles between two large soup bowls. Divide the mussels and broth over the noodles. Scatter each bowl with the reserved herb mixture, and serve with the soy sauce, if using.


Authentic Spanish Paella with Seafood

Step 2
Heat 4 tbsp of olive oil in 30 cm paella pan (or large shallow frying pan) over medium high heat and fry slightly the monk fish, the prawns and calamari rings 1-2 minutes. Do not fully cook. Remove and reserve.

Step 3
Add remaining 2 tbsp of oil, and fry the red pepper, followed by the diced tomato adding the garlic/parsley and sweet paprika, stirring everything together. Reduce the heat and add the rice stirring it to get it slightly fried. It helps to avoid stickiness in the rice.

Step 4
Pour in the hot broth and boil for 3 minutes, stirring rice and rotating pan occasionally. Add all reserved fish and seafood distributing it into the paella pan. Taste for salt and add more if needed. Do not stir after this point. Lower the heat, continue to simmer until rice absorbs the liquid (about 14 min). Add extra liquid if needed.

Step 5
Once the paella is done and all the liquid has evaporated, let it stand for a few more minutes and then it’s ready to enjoy.

How to cook an Authentic Spanish Paella

If you love to put your cooking skills to the test, mastering a Spanish paella is an absolute must. Try this version, loaded with seafood, traditional spices, and our Parboiled Medium Grain Rice.

If that’s not enough to convince you. The seafood alone will definitely pique any foodie’s interest. This dish is made with a mix of everything from meaty monk fish and calamari rings to succulent mussels and prawns.

Make the most out of your weekend and try out this Authentic Spanish Paella!

Make it vegetarian

The best part about using a wide selection of sea products is that you can always swap out any ingredients you’re not a fan of from the recipe – mussels for clams or calamari for shrimp.

The good news is, the same applies if you are looking for a meatless option. Keep the saffron, garlic and veggie-friendly components to conserve the Spanish flavors but replace meat with your favorite greens. Who would imagine a Vegetarian Paella could be such a hit!



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