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Mussels with Sherry, Saffron, and Paprika

Mussels with Sherry, Saffron, and Paprika

4 first-course or 2 main-course Servings

Ingredients

  • 1 cup sliced shallots (4 to 5 large)
  • 1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
  • 1/2 teaspoon saffron threads, crumbled
  • 3 dozen mussels, scrubbed, debearded
  • 1/2 cup chopped fresh Italian parsley

Recipe Preparation

  • Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve.

Nutritional Content

One serving contains the following: Calories (kcal) 303.40 % Calories from Fat 43.6 Fat (g) 14.70 Saturated Fat (g) 2.26 Cholesterol (mg) 50.40 Carbohydrates (g) 19.12 Dietary Fiber (g) 0.73 Total Sugars (g) 3.95 Net Carbs (g) 18.40Reviews Section

Mussels with Sherry, Saffron, and Paprika - Recipes

After about a minute add the prawns and scallops. Cook for a further minute then add the smoked paprika, saffron, passata and white wine. Bring to the boil then simmer, allowing it to bubble for two minutes then add the mussels, cockles and peppers.

Pop the lid on and cook for 3 minutes then add the beans and season. Cook for five minutes more.

Meanwhile make the topping. Place a pan on a medium heat and add the olive oil. Blitz the bread and parsley so that you have green crumbs, then, when the oil is hot, fry for a couple of minutes until toasted.

Finish the stew by adding the vinegar and continue cooking for a little longer until you the shells of the mussels and cockles have opened.

Sprinkle over the parsley breadcrumbs, drizzle over the rest of the olive oil and serve.

Heat half the olive oil in a pan over a medium heat, and, when hot, add the garlic and chorizo.

After about a minute add the prawns and scallops. Cook for a further minute then add the smoked paprika, saffron, passata and white wine. Bring to the boil then simmer, allowing it to bubble for two minutes then add the mussels, cockles and peppers.

Pop the lid on and cook for 3 minutes then add the beans and season. Cook for five minutes more.

Meanwhile make the topping. Place a pan on a medium heat and add the olive oil. Blitz the bread and parsley so that you have green crumbs, then, when the oil is hot, fry for a couple of minutes until toasted.

Finish the stew by adding the vinegar and continue cooking for a little longer until you the shells of the mussels and cockles have opened.

Sprinkle over the parsley breadcrumbs, drizzle over the rest of the olive oil and serve.

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Ingredients

  • 25ml olive oil
  • 4 cloves garlic, peeled and chopped
  • 1 chorizo, diced
  • 100ml white wine
  • 1 litre passata
  • 1 jar roasted red peppers, drained and chopped
  • 300g large prawns, shell on
  • 6 scallops, cleaned
  • 250g cockles
  • 250g mussels
  • 1 pinch saffron
  • 1 tablespoon smoked paprika
  • 1 tin haricot beans, drained
  • 1 tablespoon sherry vinegar

Method

After about a minute add the prawns and scallops. Cook for a further minute then add the smoked paprika, saffron, passata and white wine. Bring to the boil then simmer, allowing it to bubble for two minutes then add the mussels, cockles and peppers.

Pop the lid on and cook for 3 minutes then add the beans and season. Cook for five minutes more.

Meanwhile make the topping. Place a pan on a medium heat and add the olive oil. Blitz the bread and parsley so that you have green crumbs, then, when the oil is hot, fry for a couple of minutes until toasted.

Finish the stew by adding the vinegar and continue cooking for a little longer until you the shells of the mussels and cockles have opened.

Sprinkle over the parsley breadcrumbs, drizzle over the rest of the olive oil and serve.

Heat half the olive oil in a pan over a medium heat, and, when hot, add the garlic and chorizo.

After about a minute add the prawns and scallops. Cook for a further minute then add the smoked paprika, saffron, passata and white wine. Bring to the boil then simmer, allowing it to bubble for two minutes then add the mussels, cockles and peppers.

Pop the lid on and cook for 3 minutes then add the beans and season. Cook for five minutes more.

Meanwhile make the topping. Place a pan on a medium heat and add the olive oil. Blitz the bread and parsley so that you have green crumbs, then, when the oil is hot, fry for a couple of minutes until toasted.

Finish the stew by adding the vinegar and continue cooking for a little longer until you the shells of the mussels and cockles have opened.

Sprinkle over the parsley breadcrumbs, drizzle over the rest of the olive oil and serve.


Saffron Fideuà

Colors of the world, spice up your life! Every boy and every girl, spice up your life!

Gather Journal Saffron Fideuà

That something is rare can be the greatest expression of luxury. To produce just one gram of saffron, the carmine-colored stigma of the crocus flower, requires 150 plants, each of which bloom for just one week a year and must be harvested by hand. Despite the hefty price tag for authentic saffron, it has still been used in excess—Alexander the Great slathered it on battle wounds to help them heal, and Cleopatra bathed in infused water to increase her sexual pleasure. But a little saffron goes a long way—less than a teaspoon is all you need to give a skillet of fideuà its vibrant flavor.

  • ½ lb large head-on shrimp in shell, shells removed and reserved, shrimp cleaned
  • 1 large yellow onion, half cut into wedges and half finely diced, divided
  • 5 garlic cloves, 2 smashed plus 3, thinly sliced
  • ¼ tsp saffron, crumbled
  • 12 oz fideo noodles or angel hair, broken into 2-inch pieces
  • 5 Tbsp extra virgin olive oil , divided
  • smoked paprika
  • 1 (14-oz) can crushed tomatoes
  • ¼ cup dry sherry
  • 1 lb mussels, scrubbed
  • chopped parsley, lemon wedges, and flaky sea salt for sprinkling

Preheat oven to 375°F. Rinse shrimp shells and add to a saucepan with 3 ½ cups water, onion wedges, and smashed garlic cloves. Boil 20-25 minutes, strain broth and return to pot. Add saffron and return to low heat to keep warm.

Meanwhile, toss noodles with 2 Tbsp oil on a parchment-lined, rimmed baking sheet. Toast noodles in oven, stirring once or twice, until deep golden brown, 8-10 minutes. Remove from oven and set aside.

Toss shrimp with 1 Tbsp oil and pinch of salt and set aside.

Heat remaining 2 Tbsp oil over medium-high heat in a deep, wide skillet. Stir in sliced garlic, paprika, and chopped onion. Cook, stirring often, until paprika is toasted and onions are softened, about 6 minutes. Add crushed tomatoes and sherry and cook until almost all the liquid is reduced, about 10 minutes. Add noodles, a ¼ tsp salt, and a few grinds of black pepper. Stir in mussels to combine. Ladle about 1¾ cups of simmering broth over noodles and simmer, stirring frequently and adding a little more broth if needed, until noodles are al dente, 2-3 minutes. Nestle in shrimp and transfer to the oven. Bake until shrimp are opaque, mussels have opened completely, and noodles are starting to crisp and curl, 10-15 minutes.


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Chorizo and seafood paella

Originating in Valencia, paella is one of the most traditional dishes in Spain. Recipes and flavours have been adapted over time to suit different regions. This classic version teams chorizo with calamari, prawns and mussels.

Preparation

Cooking

Skill level

Ingredients

  • 750 ml (3 cups) veal stock
  • ¼ tsp Spanish sweet or smoked paprika
  • small pinch saffron
  • 1 tbsp olive oil
  • 100 g semi-cured chorizo, sliced into ½ cm rounds
  • 2 squid or calamari tubes, sliced into 1 cm rounds
  • ¼ cup sofrito (see below)
  • 1 cup bomba rice or calasparra rice (see Note)
  • 100 ml white wine
  • 8 large green prawns
  • 16 black mussels
  • salt
  • 1 roasted capsicum, diced
  • chopped parsley, to serve
  • lemon wedges, to serve
  • 1-2 tbsp olive oil
  • ½ brown onion, finely chopped
  • ½ red capsicum, finely chopped
  • 1 clove garlic, finely chopped
  • 125 ml (½ cup) tinned crushed tomatoes
  • ½ tsp Spanish sweet paprika
  • 1 tsp dry sherry (optional)
  • salt and pepper, to taste

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

To make the sofrito, place medium saucepan over medium heat. Pour in enough olive oil to coat the bottom of the pan and add the onions. Cook for 7–8 minutes until soft. Add the capsicum and continue to cook for 5 minutes, stirring, until the capsicum softens. Add the garlic and cook for 1 minute before adding the tomatoes, paprika and sherry. Season to taste. Stir to combine, bring to a simmer and cook for 15 minutes until all the liquid has evaporated.

Combine the stock, paprika and saffron in a saucepan and bring to a gentle simmer. Reduce the heat to the lowest setting.

Place a paella pan or large, wide-based frying pan over medium heat. Add the olive oil and chorizo and cook for 5 minutes until it releases some oil and looks crisp. Add the squid and cook for 3 minutes. Add the sofrito and cook for 5 minutes, stirring regularly before adding the rice. Stir to coat then pour in the wine and cook until evaporated. Pour in the warm stock, stir, then spread the rice evenly over the base of the pan and bring to the boil. Cook for a few minutes until the rice begins to swell and absorbs some stock. Add the prawns and two pinches of salt. Stir gently for the last time and reduce the heat to a steady simmer. Cook for 3–4 minutes until the rice begins to show as the stock reduces. Add the mussels and continue to cook for 8–10 minutes until the stock has been absorbed and the rice is tender. Reduce heat to low and cook for a further 5 minutes until a crust forms on the bottom of the pan. Sprinkle over the roasted capsicum, remove from the heat and rest for 5 minutes.

Sprinkle with chopped parsley and serve with lemon wedges.

Note
• Bomba rice or calasparra rice is a short grain rice used in paella for its superior ability to absorb three times its weight in liquid. You can find these rice varieties in Spanish and some European delis.


Smoky paprika seafood rice

Heat the stock in a large saucepan. Add the saffron to infuse, if you like. Take off the heat and set aside. In a large deep-sided frying pan or paella pan, heat 1 tbsp of the oil. Smash the whole garlic clove and add to the oil. Throw in the prawns and cook for 2 mins until just turning pink but not cooked through. Push to one side of the pan and add the squid to the garlicky oil for 1 min or so, again just to colour. Remove the seafood to a plate.

Add the remaining oil to the pan, and cook the onion and celery slowly for 15 mins until very soft and beginning to caramelise. Add the finely chopped garlic, the fennel seeds, tomato purée and paprika, and cook for 5 mins more. Meanwhile, bring the stock to a simmer. Add the rice to the pan with the onion mixture, give everything a good stir, then add the sherry and 1 litre of the hot stock. Bring to the boil and simmer gently for 15 mins, shaking the pan from time to time.

When the rice is almost cooked but still has a little bite, dot over the prawns, squid and the mussels. Add the cooking juices and the rest of the stock. Cover and cook for 5 mins until the seafood is cooked through, the mussels have opened and the rice is just tender. (You may have to add a splash more water if the rice looks dry.) Discard any mussels that haven’t opened. Sprinkle over some chopped parsley and serve with lemon wedges to squeeze over.

RECIPE TIPS
USING SAFFRON

Saffron is the stigma from the saffron crocus. The threads are crimson, have a distinctive honeyish flavour and add a bright golden tinge to the seafood rice. It is one of the most expensive spices in the world, so leave it out if you prefer, however, it will add a distinct Spanish grassy-sweet flavour to the dish.


Recipe Summary

  • Broth:
  • 3 cups water
  • 1 cup dry white wine
  • 1 teaspoon saffron threads
  • 2 (8-ounce) bottles clam juice
  • Herb Blend:
  • 1 cup chopped fresh parsley
  • ⅓ cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon dried tarragon
  • 2 large garlic cloves, minced
  • Paella:
  • 1 pound monkfish or other firm white fish fillets
  • 16 unpeeled jumbo shrimp (about 1 pound)
  • 1 tablespoon olive oil
  • 2 cups finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 1 cup canned diced tomatoes, undrained
  • 1 teaspoon sweet paprika
  • ½ teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 3 cups uncooked Arborio rice or other short-grain rice
  • 1 cup frozen green peas
  • 16 littleneck clams
  • 1 (7-ounce) jar sliced pimento, drained
  • 2 tablespoons fresh lemon juice

To prepare broth, combine the first 4 ingredients in a saucepan. Bring to a simmer (do not boil). Keep warm over low heat.

To prepare herb blend, combine parsley and next 4 ingredients (parsley through 2 garlic cloves) set aside.

To prepare paella, trim connective tissue from monkfish cut into 1-inch pieces. Peel and devein shrimp, leaving tails intact. Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add fish and shrimp saute 1 minute (the seafood mixture will not be cooked through).

Remove seafood mixture from pan, and keep warm. Add onion and bell pepper to pan, and saute 5 minutes. Add the tomatoes, paprika, crushed red pepper, and 3 garlic cloves cook 5 minutes. Add rice, and cook 1 minute, stirring constantly. Stir in broth, herb blend, and peas. Bring to a low boil, and cook 10 minutes, stirring frequently.

Add clams to pan, nestling them into rice mixture. Cook 5 minutes or until shells open discard any unopened shells. Stir in the seafood mixture, and arrange shrimp, heads down, in rice mixture. Arrange pimento slices spokelike on top of rice mixture cook 5 minutes. Sprinkle with lemon juice. Remove from heat cover with a towel and let stand 10 minutes.


Crème catalan with pears and amontillado

Creme Catalan with pears and amontillado. Photograph: Yuki for the Guardian

A Spanish classic souped up with sherry and pears – try serving this with a glass of amontillado.
Ben Tish, Ember Yard restaurant, saltyardgroup.co.uk

Serves 6
250ml whole milk
250ml double cream
Peeled zest of 1 small orange
Peeled zest of 1 small unwaxed lemon
½ cinnamon stick
½ vanilla pod, seeds removed and set aside
100g caster sugar
1 tsp cornflour
6 large egg yolks
100g demerara sugar
1 large pear (comice or packham) peeled, quartered and core removed
100ml amontillado or oloroso sherry

1 Place the milk, cream, zests, cinnamon, and vanilla pod and seeds in a saucepan and bring slowly to the boil. Remove from the heat and leave for 1 hour to infuse before passing through a sieve.

2 Whisk together the caster sugar, cornflour and egg yolks to incorporate well.

3 Place the infused milk back on the heat in another saucepan. A minute or so before boiling whisk in the egg mix. Reduce to a medium heat and continue to whisk until the custard has thickened – about 5 minutes – and then remove from the heat.

4 Dice the pear into small chunks and then toss with a little of the demerara sugar. Place a small frying pan over a high heat and cook the pears quickly to caramelize before adding the sherry. Reduce the sherry by half and then divide the pears and syrup between 6 ramekins.

5 Spoon the custard mix over the pears then transfer the ramekins to the fridge for a couple of hours to set. Sprinkle a good layer of the demerera sugar on each ramekin and then caramelise with a cook's blowtorch or under a very hot grill. Serve immediately, with a glass of sherry, if you like.


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Super Fast Thai Mussel Curry

I used to refer to myself as a Pescetarian, a fish loving vegetarian, but have now adopted a new appellation, Vegacquarian, to sum up my preferred regime. I stole this new moniker from the lovely signorina at Napoli Restaurant Alert. Mind you, I’m not too holy grailish about this diet I adopted 37 years ago after travelling through India and Nepal. Mr Tranquillo, often calls me the evil veggo as, on occasion, I like to bite the end off someone’s chorizo and am rather partial to an overdone baked chicken wing, free range of course. The skinny end of a crispy bacon rasher is a wonderful hangover cure and life is too short not to have a slice of prosciutto on Christmas Day. Maybe I’ll just steal a slice of that paper thin sorpressa that I bought for the visitatori. These fleeting incursions into the land of carnivore make me quite happy. Am I on the cusp of conversion? Or will my Lenten life always be peppered with pleasure from these meaty raids?

Given my partiality to flesh of the fishy kind, it can be a job in itself sourcing sustainable and cheap seafood. When a lovely bag of freshly harvested black mussels turns up, it is a happy day for many reasons. Mussels are the ultimate fast food. They are sustainable, cheap and organic. They contain omega -3 oils, selenium ( an anti- oxidant), and iodine, as well as a being a source of protein and iron. Very good news for a Vegacquarian on a budget!

This simple Thai styled recipe comes from Charmaine Solomon: it’s fast and easy to prepare. Put your rice on first, as this dish takes around 10 minutes to make.

Mussels in Red Curry sauce. Serves Four.

  • 1 kilo mussels
  • 185 ml coconut milk
  • 2 tablespoons Red Curry Paste ( bought or home-made)
  • 2 kaffir lime leaves
  • 1-2 tablespoons fish sauce
  • 1 teaspoon brown sugar
  • 2 tablespoons lime juice
  • 1 red chilli, finely sliced
  • 2 spring onions, sliced diagonally.

Method. Clean mussels and de-beard them. Place in a saucepan and add 185 ml or 3/4 cup of water. Cover and cook over high heat, shaking the pan occasionally. When the shells open (they only take a minute or so), remove them with tongs. Do not discard those that don’t open:there is nothing wrong with them. Remove the top shells, then strain the cooking liquid through a fine sieve or muslin.

Heat 125 ml of coconut milk in a saucepan until oil appears around the edges, mix in the red curry paste and cook, stirring, until fragrant. Stir in the remaining coconut milk, the reserved cooking liquid, lime leaves, fish sauce, and sugar. Stir until the mixture simmers. Simmer for 5 – 10 minutes. Add the lime juice, red chill and spring onion, and ladle the sauce over the mussels. Serve with rice.

Recipe from The Seafood Book, Charmaine Solomon, Hamlyn, 1993.