Photo: Randy Mayor; Styling: Leigh Ann Ross
Total Time
29 Mins
Yield
4 servings (serving size: 2 cups)

How to Make It

Step 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.

Step 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.

Step 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

Ratings & Reviews

Emz101
July 19, 2016
Looks like every single ingredient in the recipe was substituted, so why rate this recipe? When made with the correct ingredients, it is really spicy and delicious.

rbraposo's Review

brookcooks
June 20, 2011
Very good recipe for a quick Paella...if you are looking for authentic Spanish Paella ingredients...check out spainbestforless.com! They have the best of Spain at the best prices! I bought my Paella rice and ingredients there

Bailey719's Review

rbraposo
August 30, 2010
This recipe is delicious!! My husband loved it! I followed the recipe exactly and was happy with the flavor of everything. The chorizo was hard to find the first time I made it and I think I'll substitute another sausage next time I make this recipe. It was great!

brookcooks's Review

danielhsb
August 30, 2010
Super quick and easy, and surprisingly flavorful! I made some substitutions, though: subbed Chourico (Portuguese Hot Sausage) for Spanish Chorizo because of availability; subbed Shrimp for Mussels because of my midweek inability to get to the store to buy fresh seafood. I also added 1/4 tsp. more paprika. This one is worth repeating.

PennyRD's Review

PennyRD
August 29, 2010
Good recipe and fast! Honestly, I was amazed at how good it was. I think next time I would add some shrimp. Will definitely make this again.

Emz101's Review

soupmom
March 10, 2013
This was neither outstanding or terrible. I had a summer sausage I received for Christmas so this seemed like a good thing to do with it. First of all I couldn't find any boil in a bag brown rice so I just used regular Uncle Bens Rice, as well I substituted shrimp for mussels and green peas for edamame. I cooked it longer then it said since paella is supposed to have a nice crunchy bottom. While we did eat it, the carb overload was a little to much for both my boyfriend and I. I don't think I would make it again for that reason.