British celebrity chef Rick Stein shares a recipe for green rice with mussels, from his new book, Simple Suppers.
I love these Spanish paella-type dishes. There’s a similar, but slightly more complicated and expensive, version of this recipe in my book Long Weekends. I remember filming it at a restaurant on the beach in Cadiz. I chose the arroz verde, but the crew went for seafood paella coloured with the extremely bright yellow of fake saffron. The camera pulled away from my demure green and white bowl to reveal everybody else wearing sunglasses while eating.
- Heat the olive oil in a shallow flameproof casserole dish over a medium heat. Add the shallots and garlic, then fry gently for 5 minutes until soft. Stir in the stock, parsley and salt and bring to the boil.
- Sprinkle in the rice, stir once, then leave to simmer vigorously over a medium-high heat for 6 minutes. Put the mussels on top and shake the pan briefly so that they sink into the rice slightly. Lower the heat and leave to simmer gently for another 12 minutes.
- At the end of this time, almost all the liquid should be absorbed, the mussels opened and the rice will be pitted with small holes. Squeeze over the lemon juice and serve with aioli.
Recipe extracted from Rick Stein’s Simple Suppers: A brand new collection of more than 120 recipes by Rick Stein. Published by Penguin Random House, $65.
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