SMOKEY MUSSEL PAELLA – PHASE 3Jess Arroyo
3 cloves garlic chopped
Few saffron threads
1/2 cup fish or chicken stock
2 tablespoons tomato paste
Splash of liquid smoke
1/4 cup beans
1 tablespoon olive oil
Prepare mussels and place aside.
Blitz cabbage in processor until it resembles ‘rice’ crumbs.
In paella dish (or frypan) heat oil and add garlic. Add cabbage. Toss till cabbage wilted and sweats thru.
Add stock, saffron and tomato paste. Mix to combine.
Add beans and heat till cooked thru.
Add liquid smoke before turning off heat. Lay the cooked mussels on top and serve.
NOTE: you can use cauliflower rice instead of cabbage. You can use prawns, squid or chicken rather than mussels and use capsicum, tomatoes and more fresh herbs for different colors and flavours!
Makes 2 serving
By Helen Wu