Brothy rice with chickpeas and mussels
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Rice dish
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Rice dry round-grain 200 g
- Chickpeas cooked and drained 150 g
- Mussels edible meat; buy approximately 1 kg shell-on 200 g
- Tomato grated 400 g
- Shallot peeled 150 g
- Green pepper trimmed 120 g
- Garlic 4 cloves 12 g
- White wine 100 g
- Water hot, for the rice 1100 g
- Extra virgin olive oil 30 g
- Saffron 0.1 g
- Parsley chopped 4 g
- Salt only if needed 0.5 g
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Method
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Clean the mussels and remove the beards. Discard broken ones and open ones that do not close when tapped. Put in a covered pan with the wine and cook for 3–5 minutes until open; discard any that remain closed. Strain the juices and remove most of the shells.
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Chop the shallots, pepper and garlic. Soften in the oil for 10–12 minutes. Add the grated tomatoes and cook for 8 minutes. Add the rice and saffron and stir for 1 minute.
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Pour in the 1,100 g hot water and strained mussel juices. Cook at a moderate simmer for 15 minutes. Add the chickpeas and mussels and cook for another 3–5 minutes until the rice is tender and everything piping hot. Taste before adding the salt.
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Add the parsley and serve immediately in four deep plates, sharing out the mussels.
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