Mussel Pepper and Saffron Paella
Ingredients
- ¼ cup olive oil
- 1 onion (finely chopped)
- 4 cloves garlic (thinly sliced)
- 1 red Bell pepper (cut into strips)
- 1 green Bell pepper (cut into strips)
- 2 cups Calasparra rice (or paella)
- 2 ½ cups chicken stock (more if needed)
- 1 teaspoon salt
- ¼ cup dry white wine
- 1 pinch Saffron (soaked in 2 tbsp hot water)
- 32 ounces mussels (scrubbed and beards removed)
- Cilantro
- bay leaves
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