A quick and flavorful seafood paella featuring shrimp, mussels, and vibrant vegetables simmered with fragrant saffron and rice. This classic Mediterranean dish is perfect for an easy, elegant meal.
Ingredients extracted via AI
3 PL olive oilonionsaltpaprikagarliccooking paprikaricefish stocksaffrontomatoblack peppershrimpmusselspeaslemonparsley0.5 ks bell pepper
Procedure generated via AI
Heat about 3 tablespoons of extra virgin olive oil in a pan — the foundation of Mediterranean cooking.
Add chopped onion and a pinch of salt to help release its moisture. Cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
Meanwhile, cut half a red bell pepper into pieces—you can use any color you prefer.
Once the onion softens, add the bell pepper to the pan and cook until it softens and becomes slightly translucent.
Stir in paprika seasoning and garlic, cooking for about 30 seconds to release their aromas and mellow the garlic.
Add Spanish bomba rice and stir to coat the grains with oil, which helps prevent clumping during cooking.
Pour in fish or chicken stock and sprinkle in a pinch of saffron to infuse floral notes.
Add chopped tomatoes, season with freshly ground black pepper and salt, stir gently, then simmer uncovered over low heat for 10 minutes without stirring.
Nestle the shrimp and mussels into the stock, pressing them gently to ensure they cook evenly.
Add fresh or frozen peas, cover the pan, and cook for 5 minutes until the mussels open and the shrimp are fully cooked.