Paella
Ingredients
Mussels and Broth
-
30
pieces
mussels
-
5
cups
cold water
-
1½
cups
white wine
-
4
cloves
garlic
-
2
pinches
saffron
Paella Ingredients
-
2
pounds
head-on shrimp or large shrimp
-
2
tablespoons
olive oil
-
2
yellow
onions
-
2
red
bell peppers
-
4
cloves
garlic
-
5
pieces
vine-ripe tomatoes
-
2
tablespoons
tomato paste
-
2
tablespoons
sweet paprika
-
2
teaspoons
ground cumin
-
4
pieces
dried bay leaves
-
1
tablespoon
kosher salt
-
4
cups
Valencia rice or Arborio rice
-
6
cups
mussel broth
-
2 to 4
cups
chicken stock
Instructions
- Clean the mussels and prepare the broth by simmering them with water, white wine, and garlic until opened.
- Remove the mussels and strain the broth, mixing in saffron.
- In a paella pan, heat olive oil and cook the shrimp until partially cooked, then set aside.
- Add more oil to the pan and sauté onions and bell peppers until softened.
- Stir in minced garlic and cook for a few more minutes.
- Add tomatoes, tomato paste, paprika, cumin, bay leaves, and salt, cooking until the tomatoes release their water.
- Stir in the rice and toast for a few minutes.
- Gradually add broth, cooking and stirring until the rice absorbs most of the liquid.
- When the rice is nearly done, add the mussels and shrimp on top, allowing it to rest for a few minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
669mg
Cholesterol
20mg
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