• 4servings
  • 542calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB1, B3
MineralsNatrium, Fluorine, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 6 ounces Spanish chorizo, thinly sliced

  3. 2 (3 1/2-ounce) packages boil-in-bag brown rice (such as Uncle Ben's)

  4. 3/8 teaspoon salt

  5. 1/2 teaspoon hot smoked paprika

  6. 1/4 teaspoon freshly ground black pepper

  7. 1 1/2 cups water

  8. 1 (14 1/2-ounce) can no-salt-added diced tomatoes, undrained

  9. 1 1/2 cups frozen shelled edamame

  10. 2 dozen mussels, scrubbed and debearded

Instructions Jump to Ingredients ↑

  1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chorizo to pan; sauté 1 minute or until lightly browned, stirring occasionally. Remove rice from bags. Add rice to pan; sauté 1 minute, stirring frequently. Stir in salt, paprika, and pepper; sauté 30 seconds. Add 1 1/2 cups water and tomatoes; bring to a boil. Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.

  2. Stir in edamame. Nestle mussels into rice mixture. Cover and cook 4 minutes or until mussels open and liquid is absorbed. Remove from heat. Discard any unopened mussels.

  3. Wine note: Think pink for paella. Crisp, dry Beckmen 2009 Purisima Mountain Vineyard Grenache Rosé (Santa Ynez Valley, $18) has vibrant red fruit and spice to cover the smoked paprika and chorizo. Great acidity keeps going with the tomatoes, and rich texture wraps around the mussels. --Sara Schneider


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