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 perfect recipe to enjoy at home with family or friends: Rice with squid and pickled mussels , using one of our star preserves.
It's a very complete dish, full of flavor, combining the intensity of the marinade with the mildness of the rice and the saltiness of the squid. The best part? You can have it ready in just 40 minutes.
Ingredients (for 4 people)
- 300g of round rice
- 1 can of Lake Paganini pickled mussels (120g, 6/8 pieces)
- 300g of cleaned squid (can be fresh or frozen)
- 1/2 red bell pepper
- 1/2 green pepper
- 1 grated ripe tomato (or 3 tablespoons of crushed tomatoes)
- 2 cloves of garlic
- 800 ml of fish or seafood stock
- 1 teaspoon of 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 flavor base
Finely chop the garlic, red bell pepper, and green bell pepper. Heat a frying pan or paella pan over medium heat with a generous drizzle of extra virgin olive oil. Sauté the vegetables for about 8-10 minutes, until softened.
2. Add the tomato
Once the vegetables are well softened, add the grated or crushed tomato. Stir and let it cook for about 5 minutes, until it reduces and the water evaporates.
3. Add the squid
Cut the squid into rings if they aren't already, and add them to the pan. Turn up the heat slightly so they release their water and brown a little. Season with salt and pepper to taste.
4. Add the rice and spices
Add the rice and stir for a minute to allow the flavors to meld. Then add the sweet paprika and, if you have it, a few strands of saffron. This will give the dish a warm and very aromatic touch.
5. Add the broth
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. Let it simmer without stirring for about 15 more minutes.
6. Add the pickled mussels
When the rice has 5 minutes left to cook, add the pickled mussels on top. Don't stir them, just gently arrange them so they keep their shape. The pickling liquid will blend with the broth, creating a spectacular flavor.
7. Let it rest and serve
Once the rice is cooked, remove from the heat and let it rest, covered with a clean cloth, for 5 minutes. Sprinkle some chopped fresh parsley on top and... it's ready to serve!
Tricks and variations
- Don't you have any squid? You can substitute them with cuttlefish or peeled prawns.
- Do you like spicy food? Add a chili pepper to the sofrito and remove it before adding the rice.
- Do you prefer a creamy rice dish? Use a little more broth and stir gently halfway through cooking.
Why use pickled mussels?
Besides being very tasty, the Pickled mussels Lake Paganini They save you time in the kitchen and add a sophisticated touch to any dish. They're already cooked, have a firm texture, and the perfect amount of acidity from the marinade enhances all the rice's ingredients.
The contrast between the sweetness of the tomato, the briny flavor of the squid, and the pickling liquid is what makes this recipe a guaranteed success. And the best part is, you don't need to complicate things to achieve it.
A dish to share
This rice with squid and mussels is ideal for any weekend meal, when you want to sit down at the table calmly 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 ingredients and a little care, eating well at home is easier than you think. And if you decide to make it, we'd love to see the result! You can share your dish on social media and tag us: @conservaslagopaganini