Caldoso rice with mussels: rich as few things

Today, in this edition of Paulina Cocina, I'm going to tell you how to make brothy rice with mussels, step by step . First of all: brothy rice isn't risotto; it's not creamy, it's not creamy. It's rice with more liquid. It's not rice soup. Do you understand? To help you understand the differences, here's a recipe for mushroom risotto

Brothy rice is cooked under water throughout. You'll smile when, without being creamy, the liquid and rice are well-integrated. Here we use Carolina Double Rice for this. It's not proven whether it's the best option, but it works for us. Another important detail: a deep pot. Have you ever seen seafood paella that comes out dry and is cooked in a shallow pan? Well, the opposite. It also turns out the combination of vegetables isn't very creative; it's very Mediterranean. But hey, this rice isn't very Taiwanese...

We don't have a video to illustrate this recipe, but I'll leave it here to subscribe to the YouTube channel where two beautiful recipes are released weekly.

Without further ado, I leave you with this great recipe for rice with mussels that is absolutely stunning.

Recipe for brothy rice with mussels

• Yield: 2 portions

Ingredients

• Half a bell pepper
• 2 garlic cloves
• 1 small or half a large onion
• Mussels (to taste)
• 1 good splash of white wine
• 1 cup of rice
• 5 glasses of broth
• 1 tomato
• Salt and pepper
• Olive oil
• 1 or 2 tablespoons of tomato puree
• You can add any other fish you like.

How to make rice soup with mussels step by step

1. The first thing we're going to do is prepare the broth. If you're using 1 cup of rice, put 5 cups of water in a pot and add broth. Add some vegetables as well. Pay attention, because they greatly influence the final flavor. We'll also add some mussels, a piece of hake. This is because we want the broth to have a fishy flavor. The rest of the mussels go in at the end.
2. We put everything in a pot and let it boil.
3. The next thing we're going to do is, in a separate pan, sauté the vegetables with care and plenty of olive oil. Not the tomato. Just onion, bell pepper, and garlic.
4. What we are going to do with the tomato is peel it and chop it very finely.
5. When we see that the onion is almost transparent, then we add the tomato.
6. You have to stir a lot, pamper the stir-fry to make it come out better.
7. Once we see that the tomato has lost its intense color and turned more brown, we will add the rice.
8. We brown like this, without anything else, until the grains become transparent. We continue stirring well.
9. It's time for the seasonings: paprika, bay leaf, salt, pepper (a little salt, as it comes with the broth) and rice seasoning.
10. When the rice is transparent, we will add the mussels and a splash of wine and let it reduce.
11. When the wine smell stops, add the tablespoon of tomato puree, if you want. Stir a little more.
12. Finally, we'll add the broth from the beginning. But not all of it; we'll save some for the end. This is to regulate the amount and not over-liquidize.
13. Let everything cook together. The idea is to let them taste the rice. As soon as they're happy with it, turn off the heat and your soupy rice with mussels is ready!

Secret: I like to add a little lemon