Mediterranean seafood rice with chorizo

Mediterranean seafood rice with chorizo

5

Ingredients

  • 400 g fresh mussels, shells scrubbed and de-bearded
  • 160 g onions, cut in halves
  • 2 garlic cloves
  • 40 g olive oil
  • 200 g raw squid rings
  • 200 g mixed peppers (e.g. red, green), cut in pieces (3 cm)
  • 50 g spicy chorizo, cut in thin slices
  • 400 g canned whole tomatoes, including juice, roughly chopped
  • 1 ½ tsp salt
  • 2 pinches saffron threads (0.1 g)
  • 200 g water
  • ½ tsp chicken stock paste, homemade, or ½ chicken stock cube (for 0.5 l)
  • 350 g white short-grain rice, for soup, 13 min cooking time (see tip)
  • 50 g raw prawns, peeled
  • 1 lemon, cut in wedges, for serving

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