A simple yet flavorful seafood paella that combines tender mussels, succulent jumbo shrimp, and sweet roasted peppers with saffron-infused rice. Ready in under 40 minutes, this recipe offers a taste of Spain with minimal fuss.
Ingredients extracted via AI
0.25 Šálka extra virgin olive oil8 musselssea saltfreshly ground black pepper0.5 onion6 strúčik garlic0.5 Šálka tomato paste1 ČL sweet smoked Spanish paprika3 Šálka fish stock0.25 ČL saffron threads1 Šálka round Spanish rice2 roasted red pepper0.33 Šálka frozen peas15 raw jumbo shrimp
Procedure generated via AI
Heat a paella pan over medium heat and add the extra virgin olive oil.
Pat eight mussels dry with paper towels to remove excess moisture. Season one side with sea salt and freshly ground black pepper.
Place the mussels in the pan in a single layer, cooking for about one minute on each side until they develop a light crust. Remove them from the pan and set aside.
Add half a medium onion, diced, to the same pan. Sauté for about two minutes, stirring constantly to avoid browning too quickly, and scrape up any browned bits left from the mussels to enhance flavor.
Add six roughly chopped garlic cloves and cook for about 30 seconds until fragrant but not browned.
Stir in the tomato paste, sweet smoked Spanish paprika, and a pinch of sea salt. Mix well and simmer for a few minutes to thicken the sauce.
Pour in the fish stock and add the saffron threads. Stir and bring the mixture to a boil over high heat.
Add the round Spanish rice, stirring once to evenly distribute it. Then, avoid stirring further to maintain the rice’s texture.
Cook the rice over high heat for 8 to 9 minutes, until most of the liquid is absorbed.
Meanwhile, cut the cooked mussels in half (larger ones can be quartered), reserving one whole mussel to garnish the center.