Rice with Seafood (Paella)

Rice with Seafood (Paella)
  • 4 servings
  • 0:15 Preparation
  • 0:25 Cooking
  • 0:40 Total Time


Add all
  • 18

    average mussels

  • 4 Tbsp.
    (60 mL)

    olive oil

  • 1

    medium onion thinly sliced

  • 1

    clove garlic finely chopped

  • 1 cup
    (250 mL)

    converted rice uncooked

  • 2 cups
    (500 mL)

    hot chicken broth

  • pepper

  • 1/4 tsp.
    (1 mL)

    saffron or 1 teaspoon (5 ml) turmeric

  • 1/4 cup
    (60 mL)


  • 1/4 cup
    (60 mL)

    frozen peas

  • 0.500

    sweet pepper diced

  • 2

    tomatoes quartered

  • 6

    sticks crab-flavoured pollock sliced

  • 1

    lemon, quartered


Wash, scrub and beard mussels.

Over medium heat, heat 2 Tbsp. (30 mL) the oil in a large heavy pan; brown onion and garlic until transparent. Remove and set aside.

Add the rest of the oil to the hot pan, pour in uncooked rice; stir 2 minutes.

Return onion and garlic to the pan and pour in chicken broth seasoned with pepper, saffron and parsley and stir gently.

Cover and cook about 10 minutes.

Add mussels, pollock sticks, peas, sweet pepper and tomatoes; cook until mussels open and rice is done.

Serve with lemon wedges.

Source: Metro

Wine and meal pairing

Aromatic and mellow

Aromatic and mellow
These dry wines are characterised by their intense spice, toast, or exotic fruit aromas. They leave a full-bodied texture on the palate and are well-balanced.
Product categories: white wine, Champagne and sparkling wine.

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