Main Course
Seafood Paella
One of Spain's most classic dishes, found in countless variations. Ours takes its flavours from the sea: shrimp and mussels make it rich yet fresh, and it is perfect for a balmy summer evening.
Ingredients
- Tomatoes3 pcs
- Chili (Mild red)1/2 pcs
- Red bell pepper1 pcs
- Shallots3 pcs
- Garlic clove1 pcs
- Blue mussels1.1 lb
- Whole fresh shrimps1.1 lb
- Risotto rice1.1 cups
- Vegetable bouillon cube1 pcs
- White wine0.8 cups
- Water1.3 cups
- Saffron0 oz
- Oil1 fl oz
- Honey1 tsp
- Paprika powder1.5 tsp
- Salt1 tsp
- Pepper
- Rosemary for garnish
Nutrition per serving
Instructions
Preparation If you don’t have a paella pan yet, a large, heavy-based pan works just as well.
Cut the tomatoes into wedges and remove the watery seeds, then dice the tomatoes and the pepper. Finely chop the shallots, chilli and garlic.
Paella Heat the paella pan and fry all the vegetables with the oil, honey and rice for 2–3 minutes. When the vegetables start to colour, add the rest of the spices and fry for another minute. Don’t fry the spices for too long, as they burn easily.
Dissolve the stock cube in the water and add it to the pan with the wine. Cover and simmer for about 15 minutes. Meanwhile, scrub the mussels and discard any that look damaged or stay open when tapped. Add the mussels, cover again and cook for another 5 minutes.
Serving Serve the paella on warm plates, garnished with the shrimp and a sprig of rosemary. Then enjoy all the colours, aromas and flavours!