This dish looks (and tastes!) so impressive, but really, it couldn’t be easier. A true paella would take you all afternoon to cook, whereas this one is on the table in 40 minutes and still retains all the same complex flavours... it’s a win. Quality ingredients are really important here – find the best smoked paprika you can, it really makes the dish. And if the season is right for it (summer or autumn), you could also make your own tomato passata (my recipe can be found on page 129, Thermo Cooker Fresh Favourites).
Serves 5
+ egg free
+ gluten free
+ nut free
+ soy free
Ingredients
Garlic cloves, peeled
Extra-virgin olive oil
Arborio rice
Water
Passata
Roasted capsicum, thinly sliced
White wine
Stock concentrate
Saffron
Smoked paprika
Sweet paprika
Chilli flakes
Fresh mussels, debearded
Fresh parsley, finely chopped
Lemon
Method
This recipe can be found on page 36 of our new cookbook for Thermomix machines; Alyce's Heavy Rotation. If you don't already have this one in your collection, you can check it out here...
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