By Juanita Franco
Prepare the saffron by soaking a pinch in a small amount of warm fish stock. Set aside to let it bloom.
Heat 4 tablespoons of olive oil in a large paella pan or large, deep skillet over medium heat.
Add 4 cloves of minced garlic and 1 teaspoon of paprika to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Dice the red bell pepper and add to the pan. Sauté for about 3-4 minutes until it starts to soften.
Add the 2 cups of short-grain rice to the pan. Stir well to coat the rice with the oil and spices.
Pour in the 1 liter of fish stock and the saffron-infused stock, stir well to combine. Season with salt and black pepper to taste.
Increase the heat to bring the mixture to a boil, then reduce the heat to medium-low to simmer gently without stirring. Allow the rice to cook for about 15-18 minutes, or until most of the liquid is absorbed.
Evenly distribute the 1 cup of peas over the top of the rice, then nestle the shrimp and mussels into the rice. Cover the pan with a lid or foil and let the mixture cook for another 7-10 minutes, or until the shrimp are cooked through and the mussels have opened.
Once the seafood is cooked, remove the pan from the heat and let it rest, covered, for about 5 minutes to allow the flavors to meld.
Serve the paella hot directly from the pan, garnished with additional slices of red bell pepper or parsley if desired.
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This Spanish Cuisine Seafood Rice dishes recipe is ready in 45 minutes and features Shrimp, Mussels (cleaned), Short-grain rice and other delicious ingredients. Contains 450 calories total.
Prepare the saffron by soaking a pinch in a small amount of warm fish stock. Set aside to let it bloom.
Heat 4 tablespoons of olive oil in a large paella pan or large, deep skillet over medium heat.
Add 4 cloves of minced garlic and 1 teaspoon of paprika to the pan. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Dice the red bell pepper and add to the pan. Sauté for about 3-4 minutes until it starts to soften.
Add the 2 cups of short-grain rice to the pan. Stir well to coat the rice with the oil and spices.
Pour in the 1 liter of fish stock and the saffron-infused stock, stir well to combine. Season with salt and black pepper to taste.
Increase the heat to bring the mixture to a boil, then reduce the heat to medium-low to simmer gently without stirring. Allow the rice to cook for about 15-18 minutes, or until most of the liquid is absorbed.
Evenly distribute the 1 cup of peas over the top of the rice, then nestle the shrimp and mussels into the rice. Cover the pan with a lid or foil and let the mixture cook for another 7-10 minutes, or until the shrimp are cooked through and the mussels have opened.
Once the seafood is cooked, remove the pan from the heat and let it rest, covered, for about 5 minutes to allow the flavors to meld.
Serve the paella hot directly from the pan, garnished with additional slices of red bell pepper or parsley if desired.
Calories per Serving: 450
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