60ml olive oil
60g shallots, finely chopped 12 garlic cloves, finely chopped
1 litre chicken stock
100g flatleaf parsley, leaves chopped
1½ tsp salt
400g short-grain paella rice 500g raw mussels, scrubbed
Juice of ½ lemon To serve
Aioli ( I like the Chovi brand available in supermarkets)
- Heat the olive oil in a shallow flameproof casserole dish over a medium heat. Add the shallots and garlic, then fry gently for 5 minutes until soft. Stir in the stock, parsley and salt and bring to the boil.
- Sprinkle in the rice, stir once, then leave to simmer vigorously over a medium-high heat for 6 minutes. Put the mussels on top and shake the pan briefly so that they sink into the rice slightly. Lower the heat and leave to simmer gently for another 12 minutes.
- At the end of this time, almost all the liquid should be absorbed, the mussels opened and the rice will be pitted with small holes. Squeeze over the lemon juice and serve with aioli.
This recipe is an extract from Simple Suppers by Rick Stein, courtesy of Penguin Books Australia. AU RRP $59.99 / NZ RRP $65.00.