- 2 Tbsp oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 chorizo sausage, sliced thinly
- 1 tsp paprika
- ¼ tsp turmeric
- 2 cups short grain rice (like Arborio)
- 400g Homebrand diced tomatoes
- 300g seafood marinara
- 8 mussels, cleaned and debearded
- Zest and juice of 1 lemon
- 1 Tbsp chopped parsley
In a large frying pan, heat oil to a medium heat. Add onion, garlic and chorizo cooking for 5 minutes until golden. Add paprika and turmeric and stir through.
Pour rice into the pan and stir for 1 minute. Add tomatoes and 2 cups of water. When the water has absorbed add more water (about 6 cups in total) and continue to cook this way until the rice is nearly cooked. This will take 20 minutes.
Add seafood marinara and stir. Add mussels. Cover with tinfoil for 5 minutes or until the mussels are fully open.
Add lemon zest and juice and stir through.
Serve hot straight from the pan and garnish with parsley.