At Conservas Lago Paganini, we love to show that with good products, preparing tasty and surprising dishes is easier than it seems. Today we bring you a recipe that is perfect for enjoying at home with family or friends: rice with squid and pickled mussels, using one of our star preserves.
It is a very complete dish, full of flavour, combining the intensity of the marinade with the mildness of the rice and the saltiness of the squid. The best part? It only takes 40 minutes to prepare.
Ingredients (serves 4)
- 300 g short-grain rice
- 1 tin of Lago Paganini pickled mussels (120 g, 6/8 pieces)
- 300 g cleaned squid (fresh or frozen)
- 1/2 red pepper
- 1/2 green pepper
- 1 ripe tomato, grated (or 3 tablespoons of crushed tomato)
- 2 cloves of garlic
- 800 ml fish or seafood stock
- 1 teaspoon sweet paprika
- A few strands of saffron (optional)
- Extra virgin olive oil
- Salt and pepper to taste
- Fresh chopped parsley for garnish
Step by step
1. Prepare the flavour base
Finely chop the garlic, red pepper and green pepper. Heat a frying pan or paella pan with a generous splash of extra virgin olive oil. Fry the vegetables over a medium heat for about 8-10 minutes, until they are soft.
2. Add the tomato.
When the vegetables are well cooked, add the grated or crushed tomato. Stir and leave to cook for about 5 minutes, until the water has reduced and evaporated.
3. Add the squid.
Cut the squid into rings if they are not already, and add them to the pan. Turn up the heat slightly so that they release their water and brown slightly. Season with salt and pepper to taste.
4. Add the rice and spices.
Add the rice and stir for a minute so that it absorbs the flavours. Then add the sweet paprika and, if you have some, a few strands of saffron. This will give the dish a warm and very aromatic touch.
5. Add the stock.
Add the hot stock (preferably homemade) and stir to distribute the rice evenly. Cook over high heat for the first 5 minutes, then reduce to medium heat. Leave to cook without stirring for about 15 more minutes.
6. Add the pickled mussels.
When the rice is 5 minutes away from being ready, add the pickled mussels on top. Do not stir them, just place them carefully so that they keep their shape. The pickling liquid will mix with the broth, adding a spectacular flavour.
7. Rest and serve
Once the rice is cooked to perfection, remove from the heat and leave to rest, covered with a clean cloth, for 5 minutes. Sprinkle a little chopped fresh parsley on top and… serve!
Tips and variations
- Don’t you have any squid? You can substitute them with cuttlefish or peeled prawns.
- Do you like spicy food? Add a chilli pepper to the sofrito and remove it before adding the rice.
- Do you prefer creamy rice? Add a little more stock and stir gently halfway through cooking.
Why use pickled mussels?
As well as being delicious, Lago Paganini pickled mussels save you time in the kitchen and add a sophisticated touch to any dish. They are already cooked, have a firm texture and the perfect amount of acidity in the marinade enhances all the ingredients in the rice dish.
The contrast between the sweetness of the tomato, the sea flavour of the squid and the marinade is what makes this recipe a sure-fire success. And the best thing is that you don’t need to go to any great lengths to achieve it.
A dish to share
This rice dish with squid and mussels is ideal for any weekend meal, when you want to sit down at the table and enjoy yourself. You can serve it directly from the paella pan, accompanied by a green salad and a glass of Galician white wine.
With quality products and a little care, eating well at home is easier than it seems. And if you decide to give it a go, we’d love to see the results! You can share your dish on social media and tag us: @conservaslagopaganini
