eCook Meal
Chorizo & Mussel Paella
with pickled pepper & fresh parsley
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R357.83
for 4 servings · R89.46 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Mussels needs 800 gFrozen Uncooked Whole Mussels 700 g 700 g at R179.99 · 1.14× packR205.70
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Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
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Tomato Paste needs 60 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
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Risotto Rice needs 400 mlRisotto Rice 1 kg R89.99 · whole pack (size can't be divided)R89.99
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
Not in the Woolies basket — source these elsewhere:
- Sliced Chorizo
- Pickled Bell Peppers
- Tomato Passata
- NOMU Spanish Rub
- Golden Wine
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chorizo & Mussel Paella?
The preparation time for Chorizo & Mussel Paella with pickled pepper & fresh parsley is between 30 and 45 minutes.
What is the total time required to make Chorizo & Mussel Paella with pickled pepper & fresh parsley?
The total time required to make Chorizo & Mussel Paella with pickled pepper & fresh parsley is between 45 and 60 minutes.
How many servings does Chorizo & Mussel Paella provide?
4 servings
What are the main ingredients in Chorizo & Mussel Paella?
Chorizo, Golden Wine, Lemon, Mussels, NOMU Spanish Rub, Onion, Parsley, Pea, Pickled Bell Peppers, Risotto Rice, Tomato Passata, Tomato Paste
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?
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! 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. 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.
What should be prepared from my kitchen to make Chorizo & Mussel Paella?
Chorizo, Golden Wine, Lemon, Mussels, NOMU Spanish Rub, Onion, Parsley, Pea, Pickled Bell Peppers, Risotto Rice, Tomato Passata, Tomato Paste
How many calories does Chorizo & Mussel Paella have?
807 calories
How much fat content does Chorizo & Mussel Paella have?
grams