NZ Greenshell mussel & chorizo paella

INGREDIENTS

• 1 kg fresh NZ Greenshell mussels (scrubbed & de-bearded, just before cooking)

• 40ml olive oil

• 100g chorizo, diced

• ½ onion, finely diced

• 2 garlic cloves, crushed

• 1 tsp smoked paprika

• Large pinch of saffron

• ½ tsp. dried oregano

• Pinch dried chilli flakes

• ½ can crushed tomatoes

• 250g paella rice

• 750ml fish or chicken stock

• Zest of ½ a lemon

• 4 piquillo peppers (marinated roasted red peppers, sliced from jar)

• 4 tbsp. parsley, chopped

• Extra virgin olive to finish

• Lemon wedges to garnish

METHOD

1. Place a paella pan, or a large shallow frying pan over a medium heat. Add the olive oil. When hot, add the chorizo and fry, stirring, until just coloured. Add the onion, garlic, paprika, saffron, oregano and chilli flakes. Gently fry for 3-4 minutes.

2. Add the crushed tomatoes, then cook for 5 more minutes or until lightly thickened and the onion and garlic are softened.

3. Tip in the rice. Cook for about 3-4 minutes, stirring until the rice is transparent.

4. Pour in the fish/ chicken stock, the lemon zest and ½ tsp of salt. Bring to the boil, stirring occasionally. Turn the heat down to a low simmer. Cook, uncovered, for about 10 minutes.

5. Add the mussels and piquillo peppers.  Cover loosely with tinfoil, and then continue cooking for another 8 minutes without stirring, until the mussels steam open and the rice is tender, whilst still retaining a bite. Season with a little salt and pepper. Leave the paella to rest covered for 5 minutes.

6. Take off the foil, then sprinkle over the chopped parsley. Drizzle with a little extra virgin olive oil and garnish with lemon wedges.

7. Serve the paella straight from the pan at the table. Great served with a simple green leaf salad, and a side of aioli.