With a rich tomato base, golden turmeric, juicy red mullet, and the briny pop of mussels, this paella is pure summer soul food — hearty, vibrant, and full of coastal charm.
Ingredients:
- 1 onion
- 2 garlic cloves
- A handful of cherry tomatoes
- 600 ml fish stock
- ¼ tsp turmeric
- 300 g mussels (in shells)
- 200 g red mullet fillet (boneless, skin on is fine)
- 150–200 g paella rice
- 200 ml tomato sauce
- Sea salt and black pepper to taste
- Olive oil
- Fresh herbs (parsley or cilantro)
- Lemon wedges for serving
Instructions:
- Prepare the mussels:
Soak mussels in cold water for 15–20 minutes to remove any sand. Scrub the shells clean with a brush, remove the beards (byssus), and rinse again. Discard any that don’t open after cooking. Keep the prettiest shells — wash them thoroughly. You’ll use them for serving later. - Cook the vegetables:
Peel and finely chop the onion and garlic. Halve the cherry tomatoes. Sauté everything in olive oil over medium heat until soft. - Build the tomato base:
Pour in the tomato sauce, season with salt and pepper, and simmer for a couple of minutes. Add the rice and turmeric, stir to combine. - Add stock and fish:
Pour in the hot fish stock and bring to a boil. After 5–6 minutes, gently place the red mullet fillet pieces and shelled mussels into the pan. - Simmer the paella:
Reduce the heat to low and cook until the rice absorbs all the liquid. Then, increase the heat for 1–2 minutes to create a crispy golden crust on the bottom. - Let it rest:
Remove from heat, cover with a lid or foil, and let the paella rest for 5–10 minutes so the flavors can settle. - To serve:
Place the cooked mussels into the clean shells and use them to garnish the paella. Add fresh herbs and lemon wedges on top.
