Seafood Soybean Paella
Ingredients (serves 2)
  • 100 g soybean grain
  • 100 g cockles or mussels
  • 1 onion
  • 2 garlic cloves
  • 2 tbsp of tomato sauce
  • Saffron
  • 1 dried “ñora” pepper
  • 1 liter vegetable or fish stock
  • Extra virgin olive oil
  • Chopped parsley
  • Salt (skip in case of hypertension or fluid retention)
  • 1. Hydrate the dried pepper with water for some minutes.
  • 2. Remove the flesh with the help of a spoon and set aside.
  • 3. Peel and chop the onion and the garlic.
  • 4. In a pot with a few drops of olive oil, add the chopped onion and garlic. Cook at very low heat.
  • 5. Once the onion and garlic are cooked, add the to-mato sauce, and cook for approximately ten minutes, until soft.
  • 6. Wash the soybean grains and add to the same pot as the vegetables. Add a pinch of saffron, half of the flesh of the dried pepper and the chopped parsley.
  • 7. Add vegetable or fish stock, stir, and cook very slowly for approximately forty minutes.
  • 8. Once the soy is tender add the cockles or mussels to the stock and let it cook for a few more minutes, until they open.
  • 9. Sprinkle with a bit of parsley and serve.


The dish can be served with saffron alioli.