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Rick Stein’s arroz verde (green rice with garlic, parsley and mussels)

Name: Rick Stein’s arroz verde (green rice with garlic, parsley and mussels)
Prep time: 45 min
Total time: 45 min
Yield: Serves 4-5
Cuisine: Spanish recipes
Ingredients: 60ml olive oil; 60g shallots, finely chopped; 12 garlic cloves, finely chopped; 1 litre chicken stock; 100g flatleaf parsley, leaves chopped; 1½ tsp salt; 400g paella rice; 500g raw mussels, scrubbed; Juice ½ lemon; Aioli to serve (Rick suggests the Chovi brand, available in supermarkets)

By: Rick Stein

Published: 15 May 24
Updated: 15 May 24

Rick Stein’s arroz verde (green rice with garlic, parsley and mussels)

Mussels and rice are a winning combination in this sunny dish, flavoured with parsley and garlic. “I love these Spanish paella-type dishes,” says Rick Stein. “There’s a similar, but slightly more complicated and expensive, version of this recipe in my book Long Weekends. I remember filming it at a restaurant on the beach in Cádiz. I chose the arroz verde, but the crew went for seafood paella coloured with the extremely bright yellow of fake saffron. The camera pulled away from my demure green and white bowl to reveal everybody else wearing sunglasses while eating.”

Rick Stein is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Angela Hartnett, Atul Kochhar and Andi Oliver – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from Rick Stein’s Simple Suppers by Rick Stein (BBC Books £28) and tested by delicious. Photograph by James Murphy.

Easy
Online only 2024

Test kitchen approved

Serves 4-5
Hands-on time 45 min

Recipe taken from Rick Stein’s Simple Suppers by Rick Stein (BBC Books £28) and tested by delicious. Photograph by James Murphy.

Nutrition: Per serving (for 4)

Calories: 409kcals
Fat: 20g (3.2g saturated)
Protein: 25g
Carbohydrates: 32g (1.7g sugars)
Fibre: 2.6g
Salt: 3.8g

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Ingredients

60ml olive oil
60g shallots, finely chopped
12 garlic cloves, finely chopped
1 litre chicken stock
100g flatleaf parsley, leaves chopped
1½ tsp salt
400g paella rice
500g raw mussels, scrubbed
Juice ½ lemon
Aioli to serve (Rick suggests the Chovi brand, available in supermarkets)

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Method

1 Heat the olive oil in a shallow hobsafe casserole dish over a medium heat. Add the shallots and garlic, then fry gently for 5 minutes until soft. Stir in the stock, parsley and salt, then bring to the boil.
Sprinkle in the rice, stir once, then leave to simmer vigorously over a medium-high heat for 6 minutes. Put the mussels on top and shake the pan briefly so that they sink into the rice slightly. Lower the heat and leave to simmer gently for another 12 minutes.
At the end of this time, almost all the liquid should be absorbed, the mussels opened and the rice will be pitted with small holes. Drizzle with the lemon juice and serve with aioli.