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  • Lizzie Redwood

BBQ Mussel Paella

Updated: Sep 20, 2023

Serves 4

BBQ Mussel Paella


70ml Canola Oil

250g White Onion, peeled and finely chopped

30g Garlic crushed

10g Turmeric

20g Smoked Paprika

350g Carnaroli rice

800ml Chicken stock and the juice from the mussel pouches

3 Bay leaves

350g Tomatoes chopped finely

2kg Omega Mussels

150g Chorizo, diced

160g Whole roasted capsicum/red peppers, drained and sliced

140g Baby peas frozen

Season with salt & Pepper & Parsley


1) Heat oil in Paella pan or high sided pan

2) Add chopped onion and cook on medium for 4-5mins, then add garlic and cook for a further couple minutes until soft.

3) Add spices and bay leaves to cook out for another 2 minutes, then add the tomatoes

4) Add all the rice evenly into the pan, add the chicken and mussel stock to the pan and spread evenly. Cook on a medium/low heat allowing the rice grains to soften and absorb the liquid.

5) Once liquid absorbed and rice has softened add the chorizo, peppers, peas and mussels. Let the mussels heat through.

6) Season with salt and pepper and garnish with parsley


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