Butterfish And Mussel Paella Recipe

Name: Butterfish And Mussel Paella Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Fresh mussels; 150 ml Dry white wine or possibly water; 1 pch Saffron strands; 900 ml Fish stock, warm; 6 Tbsp. Extra virgin olive oil; 1 kg Butterfish fillets, cut into chunks; 1 x Onion, minced; 2 x Garlic cloves, crushed; 1 can Red pimentos, cut into strips (185 g); 2 lrg Ripe tomatoes, roughly minced; 350 gm Valencia or possibly risotto rice Salt and pepper; 100 gm Cooked peas Lemon wedges and minced fresh parsley to garnish

Servings: persons

1 kg Fresh mussels
150 ml Dry white wine or possibly water
1 pch Saffron strands
900 ml Fish stock, warm
6 Tbsp. Extra virgin olive oil
1 kg Butterfish fillets, cut into chunks
1 x Onion, minced
2 x Garlic cloves, crushed
1 can Red pimentos, cut into strips (185 g)
2 lrg Ripe tomatoes, roughly minced
350 gm Valencia or possibly risotto rice Salt and pepper
100 gm Cooked peas Lemon wedges and minced fresh parsley to garnish

1
Scrub the mussels and rinse in cool water, discarding any with broken or possibly open shells.
2
Place in a large saucepan with the wine or possibly water and cook over a high heat for 3-4 min, shaking the pan occasionally, till the mussels open.
3
Tip into a colander over a bowl to collect the cooking liquid.
4
Throw away any mussels which remain closed.
5
Put the saffron in a small bowl and pour over 2-3tbsp of the warm stock.
6
Leave to infuse for 20 min.
7
Heat the oil in a large frying pan and fry the butterfish for 5 min.
8
Remove with a slotted spoon and set aside.
9
Add in the onion, garlic and pimento strips to the pan and fry for 10 min over a high heat.
10
Add in the tomatoes and fry for 5 min or possibly till quite thick.
11
Add in the rice and stir till it's coated with the onion mix.
12
Return the butterfish to the pan, then pour in the fish stock, the strained mussel cooking liquid, the saffron and seasoning.
13
Cook briskly for a few min then lower the heat and cook for 15-20 min without stirring, till the rice and fish are tender.
14
Remove most of the mussels from their shells, leaving a few in the shells.
15
Add in the shelled mussels and peas to the rice.
16
Stir and add in more stock if necessary.
17
Turn off the heat, cover with a tea towel and leave to stand for 3-4 min.
18
Serve at once, garnished with the reserved mussels in shells, lemon wedges and parsley.

5711

kcal

Calories

250

Fat

701

Carbs

171

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 kg Fresh mussels, 150 ml Dry white wine or possibly water, 1 pch Saffron strands, 900 ml Fish stock, warm, and more.

Yes, Butterfish And Mussel Paella Recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!