Mussel Recipes // Mains & Entrées // Paella with Mussels and Prawns
Cooking Time
Cooking Time:
30-35 min
  • Lactose Free
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Paella with Mussels and Prawns


1 lb (500 g) PEI mussels
1 tbsp (15 mL) olive oil
2 chorizo sausages, chopped
1 cup (250 mL) pancetta, cut into small pieces
1 red pepper, deseeded and roughly chopped
5 cloves garlic, finely chopped
1 onion, peeped and roughly chopped
1 bunch parsley, stalks and tops separated, both roughly chopped
sea salt and pepper to taste
1 tsp (5 mL) smoked paprika
1 pinch saffron
1 cup (250 mL) paella rice (medium grain rice will do)
1 x 28 fl oz (796 mL) can chopped tomatoes
4 cups (1 L) chicken stock
1 x 19 oz (540 mL) can chickpeas, drained and rinsed
12 large shrimp, shells removed
handful green beans, trimmed and sliced
lemon wedges to serve


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Heat olive oil in a large pan over medium heat.
  3. Add the chorizo and pancetta. Fry until everything is crispy.
  4. Add the pepper, garlic, onion, parsley stalks, salt, pepper, paprika and saffron. Sauté over low heat for 10 minutes, until vegetables soften.
  5. Add the rice and chickpeas and stir well to coat the rice.
  6. Then add 3/4 of the stock, bring to a boil then turn down to a gentle simmer. Stir from time to time, about 15 minutes, until rice still has a little bite to it.
  7. Add PEI Mussels and shrimp, plus a little more liquid, if it looks dry. Stir well until the mussels begin to open. Add green beans and cook, stirring, a few minutes more, until rice is nicely cooked through.
  8. Serve with lemon wedges and chopped fresh parsley.