📝 Intro

A deliciously bold and vibrant dish using leftovers, pantry staples, and supermarket mussels for a spicy, satisfying twist on classic paella.

🧾🥘Ingredients

🥘 Serves 2

• 200g Rice (Paella or Arborio)
• Mussels (pre-cooked supermarket bag variety)
• 2 Garlic cloves (crushed)
• ½ Onion (chopped)
• 1 Green pepper (sliced)
• 150g Pork loin (cooked leftovers)
• 150g Prawns (peeled)
• 100g Nduja sausage
• 1 Fresh red chilli (sliced)
• 1 tsp Paprika
• 2 Tomatoes (chopped or blended)
• 400ml Vegetable stock (warm)

🔪 Instructions

1. In a wide pan, heat some olive oil.
   
2. Add the pork loin, cook until golden brown.
   
3. Add garlic and onions, sauté for 3–4 minutes.
   
4. Add green pepper and fresh chilli slices, stir for another minute.
   
5. Pour in the rice, let it toast lightly (brillato) for a minute.
   
6. Begin adding stock gradually, about twice the volume of rice. Stir gently.
   
7. Add chopped tomatoes and simmer.
   
8. At around the 15-minute mark (3/4 cooked), add in mussels, then sprinkle in paprika.
   
9. Stir in the Nduja, and once it’s dissolved and incorporated, add the prawns.
   
10. Keep an eye on the liquid—add a little more stock if it dries out.
    
11. When the rice is tender and flavors combined, finish with a few more mussels on top.

⏱ Details

Prep Time: 15 mins

Cook Time: 30–35 mins

Difficulty: Medium

🎥 Watch the Video

Here you can watch it !!!

https://www.youtube.com/watch?v=XCnPVOBGiWo

💡 Notes & Tips

• Perfect way to use leftover meat like Sunday roast pork.
  
• Nduja gives the dish a smoky, spicy punch—adjust quantity to taste.
  
• Supermarket mussels work fine and bring plenty of flavor thanks to their brine.
  
• Optional: add peas or lemon wedges for a fresh contrast