Imagine an easy, full of lemon flavors paella! It’s a gorgeous summer dish, simply delicious…

Serves: 4 Prep. time: 5′ Cooks in: 40′ Ready in: 45′

1 cup extra-virgin olive oil
1 onion, finely chopped
5 spring onions, finely chopped
3 garlic cloves, finely chopped
1 red chili, finely chopped
1 bay leaf
60 ml white dry wine
1 lt vegetable stock
350 g white rice for pilaf
1 kg mussels, prepared
2 large lemons, zested and juiced
½ bunch dill, finely chopped
salt, black pepper

Step 1
In a large pot heat oil on medium heat and cook all onion for 1 minute. Stir in red chili and bay leaf and cook for another minute. Add garlic and cook for 1 minute, stirring at all times. Season with a pinch of salt.

Step 2
When vegetables are tender pour in wine and allow to evaporate. Add stock and when it comes to a boil add rice stirring non-stop for 4 minutes. Season with a little salt and simmer. Allow to cook following pack instructions. Approximately 5 minutes before rice is ready, stir in mussels, lemon juice and zest, turn heat to low and cover with lid. Simmer for 4-5 minutes until missels open. Remove pan from heat and discard mussels that haven’t open.

Step 3
Serve immediately sprinkling with dill, parsley and freshly ground pepper. Drizzle with a little extra olive oil if you wish.

Styling: Katerina Likouresi, Food styling: Makis Georgiadis, Photo:

Και η συνταγή στα ελληνικά: Μυδοπίλαφο