By Juanita Franco
Heat 4 tablespoons of olive oil in a large paella pan or a wide, heavy skillet over medium heat.
Finely chop the onion and garlic. Dice the tomato. Add the onion and garlic to the pan and sauté until the onion becomes translucent, about 3-4 minutes.
Add the diced tomato to the pan and cook until it softens, about 2-3 minutes.
Stir in the short-grain rice and cook for 2 minutes, allowing the rice to absorb the flavors of the oil and vegetables.
Pour in 4 cups of water and add the saffron or paprika, and season with salt and pepper to taste. Bring to a boil, then lower the heat to simmer.
Simmer the rice without stirring for about 10 minutes, or until the liquid is mostly absorbed. Lay the shrimp and mussels on top of the rice, distributing them evenly.
Add 1.5 cups of peas to the pan, cover with a lid or foil, and let the paella cook for an additional 10 minutes or until the seafood is cooked through and the mussels have opened.
Turn off the heat and let it rest for a few minutes before serving. Garnish with fresh lemon wedges.
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This Seafood Gluten-Free Spanish recipe is ready in 50 minutes and features short-grain rice, shrimp, mussels and other delicious ingredients. Contains 600 calories total.
Heat 4 tablespoons of olive oil in a large paella pan or a wide, heavy skillet over medium heat.
Finely chop the onion and garlic. Dice the tomato. Add the onion and garlic to the pan and sauté until the onion becomes translucent, about 3-4 minutes.
Add the diced tomato to the pan and cook until it softens, about 2-3 minutes.
Stir in the short-grain rice and cook for 2 minutes, allowing the rice to absorb the flavors of the oil and vegetables.
Pour in 4 cups of water and add the saffron or paprika, and season with salt and pepper to taste. Bring to a boil, then lower the heat to simmer.
Simmer the rice without stirring for about 10 minutes, or until the liquid is mostly absorbed. Lay the shrimp and mussels on top of the rice, distributing them evenly.
Add 1.5 cups of peas to the pan, cover with a lid or foil, and let the paella cook for an additional 10 minutes or until the seafood is cooked through and the mussels have opened.
Turn off the heat and let it rest for a few minutes before serving. Garnish with fresh lemon wedges.
Calories per Serving: 600
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