Englishman's Paella
Ingredients
- 5 oz jar mussels in vinegar drained
- 4 oz can brislings drained
- 2 tablespoons vegetable oil
- 2 onions chopped
- 9 oz long-grain rice
- 14 oz can tomatoes
- 1 pint chicken stock
- 2 cloves garlic crushed (optional)
- 1 bay leaf
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 4 oz runner or French beans cut into 5 mm(1/4 inch) lengths
- salt and freshly ground black pepper
Instructions
- 1 Heat the oil in a large frying-pan, add the onions and fry gently for about 10 minutes until browned. Stir in the rice and cook until the oil is absorbed, about 2 minutes.
- 2 Add the tomatoes and their juices, the stock, garlic, if using, bay leaf, turmeric, cinnamon, and the beans. Season to taste with salt and pepper and bring to boil, stirring. Lower the heat, cover pan and simmer for 20 - 25 minutes until the rice is tender and most of the liquid has been absorbed.
- 3 Gently stir in the mussels and brisling and allow to heat through for 3-4 minutes. Serve straight from the pan, while piping hot.
Calories: 476 kcal
Carbohydrates: 71 g
Protein: 20 g
Fat: 13g
Saturated Fat: 2 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 502 mg
Potassium: 812 mg
Fiber: 5 g
Sugar: 10 g
Vitamin A: 476 IU
Vitamin C: 19 mg
Calcium: 197 mg
Iron: 4 mg