What are the main ingredients in Chorizo & Mussel Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey

What is the nutritional information of Chorizo & Mussel Paella?

Calories: 807, Carbs: 118 grams, Fat: grams, Protein: 47.3 grams, Sugar: 25.7 grams, Salt: 2183 grams

How do I prepare Chorizo & Mussel Paella?

SO SOFRITO!: Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and browned, shifting occasionally. Add the rub and the tomato paste. Fry for 1-2 minutes until fragrant, shifting occasionally. Pour in the golden wine and cook for 1-2 minutes or until almost evaporated. FLAVOURFUL RICE: When almost all the wine has evaporated, stir through the rice, ½ the chopped pickled peppers, and the chopped chorizo. Fry for 1-2 minutes, shifting frequently. Add the tomato passata and mix until combined. Slowly pour in 700ml of boiling water. Bring to a boil, reduce the heat to low, and simmer for 15-20 minutes until the rice is al dente and all the liquid has been absorbed. If the rice is still undercooked, add an extra splash of water and simmer until al dente. PREP STEP: While the paella is simmering, zest and cut the lemon into wedges. Rinse, pick and roughly chop the parsley. KEEP IT ZESTY: Once the paella is cooked, top with the mussels, the peas, and ½ the chopped parsley. Season with a squeeze of lemon juice, the lemon zest (to taste), a sweetener of choice (to taste), salt, and pepper. Cover with tinfoil and let the paella steam, off the heat, for 5-8 minutes. INDULGE YOUR SENSES: Dish up the paella. Scatter over the remaining pickled peppers. Garnish with the remaining parsley and serve with any remaining lemon wedges. Stunning, Chef!

What should be prepared from my kitchen to make Chorizo & Mussel Paella?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil, Sugar/Sweetener/Honey

Chorizo & Mussel Paella

Name: Chorizo & Mussel Paella
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil; Sugar/Sweetener/Honey

This dish is a fun & easy twist on traditional paella. It features chorizo and mussels, which are served with a delicious sauce of tomatoes, Spanish aromatics and golden wine. Pickled peppers & peas are added for a pop of acidity & brightness. A true crowd pleaser and perfect for sharing with friends and family.

Chorizo & Mussel Paella

with pickled pepper & fresh parsley

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Fresh Parsley
Golden Wine
Lemon
Lemons
Mussels
NOMU Spanish Rub
Onion
Onions
Peas
Pickled Bell Peppers
Risotto Rice
Sliced Chorizo
Tomato Passata
Tomato Paste

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil
Sugar/Sweetener/Honey

Serves 1

SO SOFRITO!
Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft and browned, shifting occasionally. Add the rub and the tomato paste. Fry for 1-2 minutes until fragrant, shifting occasionally. Pour in the golden wine and cook for 1-2 minutes or until almost evaporated.
FLAVOURFUL RICE
When almost all the wine has evaporated, stir through the rice, ½ the chopped pickled peppers, and the chopped chorizo. Fry for 1-2 minutes, shifting frequently. Add the tomato passata and mix until combined. Slowly pour in 350ml of boiling water. Bring to a boil, reduce the heat to low, and simmer for 15-20 minutes until the rice is al dente and all the liquid has been absorbed. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
PREP STEP
While the paella is simmering, zest and cut the lemon into wedges. Rinse, pick and roughly chop the parsley.
KEEP IT ZESTY
Once the paella is cooked, top with the mussels, the peas, and ½ the chopped parsley. Season with a squeeze of lemon juice, the lemon zest (to taste), a sweetener of choice (to taste), salt, and pepper. Cover with tinfoil and let the paella steam, off the heat, for 5-8 minutes.
INDULGE YOUR SENSES
Dish up the paella. Scatter over the remaining pickled peppers. Garnish with the remaining parsley and serve with any remaining lemon wedges. Stunning, Chef!

Onion - 1
NOMU Spanish Rub - 10ml
Tomato Paste - 15ml
Golden Wine - 32,5ml
Risotto Rice - 100ml
Pickled Bell Peppers - 30g
Sliced Chorizo - 30g
Tomato Passata - 200g
Lemon - 1
Fresh Parsley - 4g
Mussels - 200g
Peas - 50g

Download the Recipe

Serves 2

SO SOFRITO!
Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft and browned, shifting occasionally. Add the rub and the tomato paste. Fry for 1-2 minutes until fragrant, shifting occasionally. Pour in the golden wine and cook for 1-2 minutes or until almost evaporated.
FLAVOURFUL RICE
When almost all the wine has evaporated, stir through the rice, ½ the chopped pickled peppers, and the chopped chorizo. Fry for 1-2 minutes, shifting frequently. Add the tomato passata and mix until combined. Slowly pour in 700ml of boiling water. Bring to a boil, reduce the heat to low, and simmer for 15-20 minutes until the rice is al dente and all the liquid has been absorbed. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
PREP STEP
While the paella is simmering, zest and cut the lemon into wedges. Rinse, pick and roughly chop the parsley.
KEEP IT ZESTY
Once the paella is cooked, top with the mussels, the peas, and ½ the chopped parsley. Season with a squeeze of lemon juice, the lemon zest (to taste), a sweetener of choice (to taste), salt, and pepper. Cover with tinfoil and let the paella steam, off the heat, for 5-8 minutes.
INDULGE YOUR SENSES
Dish up the paella. Scatter over the remaining pickled peppers. Garnish with the remaining parsley and serve with any remaining lemon wedges. Stunning, Chef!

Onion - 1
NOMU Spanish Rub - 20ml
Tomato Paste - 30ml
Golden Wine - 65ml
Risotto Rice - 200ml
Pickled Bell Peppers - 60g
Sliced Chorizo - 60g
Tomato Passata - 400g
Lemon - 1
Fresh Parsley - 8g
Mussels - 400g
Peas - 100g

Download the Recipe

Serves 3

SO SOFRITO!
Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, add the diced onion and fry for 6-8 minutes until soft and browned, shifting occasionally. Add the rub and the tomato paste. Fry for 1-2 minutes until fragrant, shifting occasionally. Pour in the golden wine and cook for 1-2 minutes or until almost evaporated.
FLAVOURFUL RICE
When almost all the wine has evaporated, stir through the rice, ½ the chopped pickled peppers, and the chopped chorizo. Fry for 1-2 minutes, shifting frequently. Add the tomato passata and mix until combined. Slowly pour in 900ml of boiling water. Bring to a boil, reduce the heat to low, and simmer for 20-25 minutes until the rice is al dente and all the liquid has been absorbed. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
PREP STEP
While the paella is simmering, zest and cut the lemons into wedges. Rinse, pick and roughly chop the parsley.
KEEP IT ZESTY
Once the paella is cooked, top with the mussels, the peas, and ½ the chopped parsley. Season with a squeeze of lemon juice, the lemon zest (to taste), a sweetener of choice (to taste), salt, and pepper. Cover with tinfoil and let the paella steam, off the heat, for 5-8 minutes.
INDULGE YOUR SENSES
Dish up the paella. Scatter over the remaining pickled peppers. Garnish with the remaining parsley and serve with any remaining lemon wedges. Stunning, Chef!

Onions - 2
NOMU Spanish Rub - 30ml
Tomato Paste - 45ml
Golden Wine - 97,5ml
Risotto Rice - 300ml
Pickled Bell Peppers - 90g
Sliced Chorizo - 90g
Tomato Passata - 600g
Lemons - 2
Fresh Parsley - 12g
Mussels - 600g
Peas - 150g

Download the Recipe

Serves 4

SO SOFRITO!
Boil a full kettle. Place a pan, big enough for the paella, over medium heat with a drizzle of oil. When hot, add the diced onion and fry for 6-8 minutes until soft and browned, shifting occasionally. Add the rub and the tomato paste. Fry for 1-2 minutes until fragrant, shifting occasionally. Pour in the golden wine and cook for 1-2 minutes or until almost evaporated.
FLAVOURFUL RICE
When almost all the wine has evaporated, stir through the rice, ½ the chopped pickled peppers, and the chopped chorizo. Fry for 1-2 minutes, shifting frequently. Add the tomato passata and mix until combined. Slowly pour in 1,2L of boiling water. Bring to a boil, reduce the heat to low, and simmer for 20-25 minutes until the rice is al dente and all the liquid has been absorbed. If the rice is still undercooked, add an extra splash of water and simmer until al dente.
PREP STEP
While the paella is simmering, zest and cut the lemons into wedges. Rinse, pick and roughly chop the parsley.
KEEP IT ZESTY
Once the paella is cooked, top with the mussels, the peas, and ½ the chopped parsley. Season with a squeeze of lemon juice, the lemon zest (to taste), a sweetener of choice (to taste), salt, and pepper. Cover with tinfoil and let the paella steam, off the heat, for 5-8 minutes.
INDULGE YOUR SENSES
Dish up the paella. Scatter over the remaining pickled peppers. Garnish with the remaining parsley and serve with any remaining lemon wedges. Stunning, Chef!