8 July, 2016

Rice with mussels

Arroz con mejillones


• 2 medium cans of mussels in pickled sauce
• 100 g of rice per person
• Peas
• Onion
• Tomatoes
• Parsley
• Salt
• Pepper


Sauté enough finely chopped onion in a saucepan. Once browned, add the tomato, the chopped parsley and the peas. Season with spices, black pepper and salt. Add 100 g of rice per person, sauté until brown and add 300 g of water per 100 g of rice (triple quantity). 5 minutes before it is cooked, add the mussels in pickled sauce. This rice must be fairly juicy.


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