1tspRed Chilli Flakes (or 1-2 Fresh Red Chillies)optional
1tspBlack Garlic Paste
1.5tbspTomato Paste
250gBomba Rice
750mlFish Stock (or chicken/vegetable stock)
1tspDried Oregano
1Bay Leaf
400gMussels (shell-on)or other shellfish/seafood mix
Salt & Black Pepperto taste
Fresh Chivesfor garnish
Instructions
Heat olive oil in a large pot over medium heat. Add onions and cook for 5-10 minutes until softened & golden in colour.
2 tbsp Olive Oil, 1 Onion
Add garlic and red chilli flakes. Saute for a few minutes until fragrant.
2-3 cloves Garlic, 1 tsp Red Chilli Flakes (or 1-2 Fresh Red Chillies)
Stir in black garlic paste and tomato paste. Then toss in the Bomba rice until fully coated and lightly toasted.
1 tsp Black Garlic Paste, 1.5 tbsp Tomato Paste, 250 g Bomba Rice
Add the stock, dried oregano, and bay leaf. Let simmer uncovered for 20-25 minutes until the rice is cooked through. Stir occasionally to make sure it doesn't stick to the bottom. You can add more water if it gets dry.
750 ml Fish Stock (or chicken/vegetable stock), 1 tsp Dried Oregano, 1 Bay Leaf
Season with salt & black pepper. Then stir in the mussels and cover to cook for another 5 minutes.
400 g Mussels (shell-on), Salt & Black Pepper
Garnish with fresh chives and serve immediately.
Fresh Chives
Notes
It is not recommended to substitute Bomba Rice with Arborio Rice despite the fact that they're both short-grain rice varieties. Arborio Rice takes more liquid to cook and yields a mushier texture, therefore Bomba Rice is preferred for this recipe.
If the mussels you bought are fresh ones, please clean them in the following steps before cooking:
Soak the mussels in water for about 20-30 minutes to allow them to spit out any sand & grit.
Lift the mussels from the water and discard the dirty water. Give them a rinse with clean water.
If need to, give the shells a scrub under running clean water.