Catalan Rice with Mussels

Coastal Living
Catalan Rice with MusselsRecipe

Photo: Jennifer Davick; Styling: Linda Hirst

Makes 6 servings


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2 tablespoons olive oil
1 large onion, finely chopped
2 red bell peppers, diced
2 jalapeño peppers, seeded and diced
1 tablespoon chopped garlic
1 1/4 cups long-grain rice
1 tablespoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups chicken broth
1 (14-ounce) can quartered artichoke hearts, drained and rinsed
1 large tomato, diced
1/4 cup chopped fresh flat-leaf parsley
1 1/2 pounds mussels, scrubbed and debearded


Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

1. Preheat oven to 400°. Heat olive oil in a large saucepan over medium heat. Add onion and next 3 ingredients and cook, stirring often, 5 to 7 minutes or until tender. Stir in rice and next 3 ingredients. Stir in broth.

2. Pour mixture into a lightly greased 13- x 9-inch baking dish. Cover and bake 35 to 40 minutes or until most of the liquid is absorbed.

3. Remove from oven. Stir in artichokes, tomato, and parsley. Scatter mussels over top and bake, uncovered, 10 to 12 minutes or until mussels open. (Discard any that do not.)

Created date

January 2015