Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2
Julianna Grimes
Recipe by Cooking Light September 2010

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
29 mins
Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

Nutrition Facts

542 calories; fat 21g; saturated fat 5.1g; mono fat 9g; poly fat 4.2g; protein 33.8g; carbohydrates 55.6g; fiber 8.1g; cholesterol 27mg; iron 4.9mg; sodium 562mg; calcium 42mg.
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