Mussel & Chorizo Paella

When trying to maintain a healthy diet, a lot of us fall into the boring routine of having the same kinds of food day in and day out. I have decided to shake things up and use different ingredients that are healthy but also quick and easy to cook! My new ingredient of choice is mussels. Mussels are very easy to cook and they are also packed full of nutrients. They are a great source of quality protein and provide loads of vitamins and minerals including iron, zinc, selenium, iodine, some B group vitamins and omega 3 fatty acids. They are also low in fat!

I have created this Mussel & Chorizo Paella to show you how mussels make a great low fat addition to your diet. So give it a go and welcome a new ingredient into your life.


Tips for cooking Mussels

1. Make sure the mussels are clean by rinsing them in a colander with cold water.

2. If any of the mussels are open, tap them on the countertop. If they do not close, discard them.

3. When the dish is ready, check that all the mussels have opened. Discard any mussels that have remained closed.

4. For more tips, videos and recipe information, check out


Serves 5


500g mussels

140g raw chorizo, sliced

1 onion, diced

4 cloves garlic, minced

1 red pepper, diced

large pinch of saffron

2 tablespoons smoked paprika

2 tablespoons tomato purée

800mls chicken stock

500g paella rice

100g frozen peas

1 large bunch of flat leaf parsley, chopped finely

1/2 lemon (or a whole one if small) cut into wedges

1 tablespoon butter

2 tablespoons olive oil

Salt & pepper



1. Melt a tablespoon of butter with 2 tablespoons of olive oil over low-medium heat in a large non-stick pan or paella pan.

2. Add in the diced onion and a pinch of salt and sauté until the onions are soft but not browned.

3. Add in the chorizo and red pepper and continue to sauté for a few more minutes until the chorizo is cooked through.

4. Put the saffron in a bowl with a few drops of boiling water and allow the colour to seep into the water.

5. Add the garlic, paprika and saffron (with the little bit of water) into the pan and cook for a minute, stirring continuously so that the garlic does not burn. Then add in the tomato purée and stir together.

6. Add the rice and stir around for a few minutes. This prepares the rice to absorb the stock.

7. Pour in the stock and stir all the ingredients together. Turn up the heat and bring the dish to the boil. Then turn the heat down, cover the pan and allow to simmer for 15 minutes. If you don’t have a lid big enough to cover the pan, place a dish of tin foil or baking parchment tightly on top of the rice mixture. Continue to stir every now and then, adding a little more water if necessary.

8. When the rice is cooked through, stir in the finely chopped parsley (saving back a tablespoon or so) and the mussels.  Cover again for 10 minutes to allow the mussels to cook.

9. Garnish with the remaining parsley and lemon wedges and serve.



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