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Paella with Fresh Mussels


  • For the Sofrito

  • 100ml extra virgin olive oil

  • 25ml sherry vinegar

  • 3 large ripe oxheart tomatoes

  • 4 cloves garlic

  • 3 shallots

  • 6 piquillo peppers

  • 1 tsp spanish saffron

  • 1/2 bunch thyme

  • 1/2 bunch mint

  • 1/2 bunch coriander

  • 1 bunch chives

  • 1 tsp sweet paprika

  • 1 tsp spicy paprika

  • 1 tsp smoked paprika

  • For the Paella

  • 1 kg mussels

  • 100g (per person) calasparra rice

  • 2 cups (per person) fish stock

  • 200 g fresh or frozen peas


  • 1.

    Combine all ingredients for the sofrito in food processor and blend until smooth puree.

  • 2.

    Set a large paella pan for five people on the stove on high heat, splash with olive oil and cook the rice for five minutes until it changes colour.

  • 3.

    Add the sofrito paste, two large tablespoons per person, and cook for a minute mixing the rice evenly.

  • 4.

    Add mussels and stock and cook for 25 minutes until the stock evaporates.

  • 5.

    Throw in peas and let them cook with the residue heat from the pan

  • 6.

    Rest for five minutes with a tea towel over the pan and then serve warm, not steaming hot.

  • 7.

    Serve with two lemons and two limes squeezed over the top and make sure you season to taste.

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Posted by CG117Report
Love Boy's Weekend and Lifestyle Food and all the great recipes.