- Serves: 6
- Cook Time:
- Prep Time: 15 minutes
- Effort: medium
- 3 serrano or jalapeno chillies
- 3 cloves garlic
- 400 g Valencia rice, (or other medium-grained rice)
- 240 ml olive oil
- 800 g mussels, scrubbed clean and de-bearded
- 2 medium onions, finely chopped
- 1 cans good quality plum tomatoes
- 1.2 kg water or fish stock
- 500 g coley fillets, filleted and cut into 2cm chunks
- 200 g prawns, (optional)
- 2 heaped tbsp chopped coriander
- 2 heaped tbsp chopped chives
- 2 heaped tbsp chopped mint
- 1 tsp dried Mexican oregano
1. Griddle toast the chillies and garlic in a dry frying-pan for 10-15 minutes until blackened in spots.
2. Rinse the rice in several changes of cold water.
3. Heat half the oil in a large saucepan and when it is smoking hot throw in the mussels, cover with a lid and cook for 2-3 minutes, shaking from time to time. The mussels will be cooked as they open. Empty the contents through a fine sieve and reserve this cooking liquor.
4. Pour the remaining oil in the pan and lightly fry the onions over a medium heat for 5-10 minutes, so that they soften but do not colour.
5. Blend the chillies, garlic and tomatoes in a food processor to get a rough sauce.
6. Meanwhile add the rice to the onion and cook for a few minutes before adding the tomatoes. Cook for another 3-4 minutes before adding half the water or stock and the mussel juices. Cook, stirring frequently for about 5 minutes before adding the rest of the liquid.
7. Simmer for 10 minutes and then add the fish and the herbs, cook for 4 5 minutes. Serve.
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