Marlborough Paella

Ingredients

• 36 mussels
• 1 tbsp Marlborough olive oil
• 1 onion, finely chopped
• 2 Marlborough garlic cloves, sliced
• 250g paella rice
• 850ml hot vegetable stock
• 1 tablespoon paprika
• 2 chorizo
• Juice ½ small lemon
• Small handful flat-leaf parsley, roughly chopped
• 2 cups fresh vegetables - sweetcorn, silverbeet, diced tomatoes or anything else you like

Method

Heat the oil in a large saucepan and soften the onion for 6-7 mins. Add the chorizo, paprika and garlic, cook for 2 minutes more, then stir in the paella rice and cook for 2 minutes, stirring to coat well.

Pour in the stock and bring to the boil. Cover with a cartouche (paper lid) and cook at a gentle bubble, for 20 minutes, stirring occasionally until the rice is tender.

Stir in the mussels, lemon juice and mixed vegetables and cook for 4 minutes or until piping hot and completely cooked through.

Serve in warm bowls scattered with the parsley using the mussel shells as your spoon.