When I was at the Farmers Market I saw some smoked mussels. Andrew loves smoked fish, so I bought them. I did have an idea of what I wanted to do with them. The idea was to a tomatoey rice/paella thing. Not exactly clear, I know. But I knew what I wanted to make.
The first time I tried this I used long grain rice and did it on the hob. It was OK, but not how I wanted it. So this time I took inspiration from Bill Granger's Baked Risotto. It turned out much better, just as I had imagined. The Smoked mussels were great too.
Baked paella risotto
- olive oil
- 1 onion, finely chopped
- 180 g risotto rice
- chorizo, chopped
- 1 tin of chopped tomatoes (400g)
- 375 ml vegetable stock
- A couple of handfuls of frozen sweetcorn
- 1 courgette, sliced
- Smoked mussels
In a casserole dish cook the chorizo in some olive oil until it releases its fat and starts to colour. Add the onion until it softens but doesn't colour. Add the rice and stir for a minute.
Add the stock and tomatoes and bring up to the boil, stir in the sweetcorn and courgette. Cover and put in the oven for 20-30 mins until rice is cooked. Stir in the smoked mussels and serve. We had some creme fraiche on the top.