Paella with Portuguese Style Mussels.
So I made this brothy rice dish by combining two classic recipes, one from Spain and one from Portugal! Cataplana is a savory Portuguese fish stew made with mussels, fish, potatoes, sausage, saffron and smoked paprika. Paella is a Spanish rice dish starring a short grain and very absorbent rice called calasparra or bomba, and traditionally using seafood and meats. My Paella with Portuguese Style Mussels is a fusion of both of these delicious recipes! Let’s make this together and see what you think!
1/4 cup extra virgin olive oil
3 organic golden potatoes, peeled and cubed
1 link sausage like calabresa, linguiça or chorizo, cubed
4 cloves organic garlic, chopped (or 2 teaspoons pre-chopped garlic)
1/4 teaspoon saffron threads
1/2 teaspoon smoked paprika or pimentón
Salt and pepper to taste
1 cup calasparra rice (aborio or carnaroli is good too)
3/4 cups white wine
2 organic tomatoes, chopped
1 bunch organic flat leaf parsley, roughly chopped
4-5 cups seafood or chicken broth(vegetable is good too)
1 8 ounce package cod tidbits(or a couple of loins cut up)
1 16 ounce package of precooked mussels with broth, defrosted
In a large chef’s pan heat the oil to medium high
Add the potatoes, sausage, garlic and spices, stir fry for a few minutes
Stir in the rice, stir fry another minute
Pour in the wine and add the tomatoes and parsley
When liquid is absorbed add in half of the broth
Lower temperature to simmer
Add in the cod fish
Cover and let simmer, stirring occasionally(do not over stir) for 10 minutes
When the liquid is absorbed add in the rest of the broth
Stir in the mussels and broth from package
Cover and let simmer another 5-6 minutes
Remove from heat and let rest
You can add water or more broth to keep the rice soupy or if you prefer omit this for a dryer version
Serve my Paella with Portuguese Style Mussels with a fresh green salad and dry wine of choice! Enjoy.
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