Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Mussels and 'Nduja Paella
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 687
- Total Fat
- 45 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 56 mg
- Sodium
- 905 mg
Let's be honest: paella always brings the party! This version takes things to the next level by pairing the delicate, briny sweetness of fresh mussels with the spicy, smoky punch of ’nduja. It’s the perfect blend of bold flavors, yet surprisingly easy to pull off. Get ready to impress everyone at the table with minimal stress!
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 687
- Total Fat
- 45 g
- Saturated Fat
- 8 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 56 mg
- Sodium
- 905 mg
Ingredients
‘Nduja Aioli:
Paella:
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Directions
Special equipment:
a 12-inch paella pan- For the ‘nduja aioli: Pulse the mayonnaise, ‘nduja and garlic in a food processor, stopping and scraping down the sides with a rubber spatula as needed, until very smooth and bright red. Transfer to a small bowl, then fold in the chopped cilantro. Cover and refrigerate until ready to serve.
- For the paella: To make the mussel liquor, add 1/4 cup of the olive oil to a large skillet. Add the smashed garlic and leek greens, place over medium heat and cook until the leeks begin to sweat and turn translucent, about 5 minutes. Pour in the white wine and add the mussels. Cover and cook until the mussels just begin to open, 4 to 6 minutes. Remove the mussels from the liquid and set the liquid aside.
- Remove the cooked mussels from the shells. Add the mussels to a small bowl with the chopped cilantro, scallions, orange zest and juice, 1 tablespoon olive oil and a pinch of salt. Set aside to marinate.
- Bring a large pot of water to a rolling boil (you can add a pinch of salt if desired). Drop the peas into the boiling water and cook until they float to the top and turn a vibrant, bright green, exactly 90 seconds to 2 minutes. Meanwhile, fill a medium bowl with cold water and ice cubes. Immediately transfer the blanched peas to the ice water using a slotted spoon or strainer. Let sit until completely cool, 2 to 5 minutes, then drain thoroughly. Spread them out on a clean, lint-free towel and dab them dry. Set aside.
- In a 12-inch paella pan, cook the 'nduja in the remaining 1/4 cup olive oil over medium-high heat, breaking up the pieces, until almost melted, 3 to 4 minutes. Add the leek whites and sliced garlic and cook until the leeks begin to sweat and turn translucent, about 2 minutes. Add the tomato paste and rice, tossing to coat, and toast for 1 to 2 minutes. Ladle the reserved mussel liquid into the pan, stirring until the rice is covered, then spread the rice to make an even layer. Reduce the heat to low. Cook until the rice bubbles and dimples and the liquid has reduced, about 10 minutes, then add the seafood stock as needed. Let cook, untouched, 18 to 20 minutes. When the rice is nearly cooked, add the blanched peas and marinated mussels and cook until warmed through, 1 to 2 minutes more. Remove from the heat.
- To finish: Top with the ‘nduja aioli and cilantro leaves.
