Seafood Paella
Spanish rice cooked with saffron, seafood, and a rich aromatic broth.
Ingredients
- Paella rice300 g
- Mussels300 g
- Shrimp250 g
- Bell pepper2 pcs
- Onion1 pcs
- Garlic3 cloves
- Saffron0.5 g
- Fish broth700 ml
- Olive oil3 tbsp
- Salt1 to taste
- Parsley15 g
- Lemon1 pcs
Instructions
Saute the onion and garlic, then add the diced bell pepper.
Add the rice and toast it for 2 minutes. Add saffron dissolved in hot broth.
Pour in the broth, using about twice the volume of the rice, season with salt, and bring to a boil.
Reduce the heat to low. After 10 minutes, add the mussels and shrimp.
Cook for another 10 minutes without stirring so a crisp socarrat crust can form.
Serve with lemon and parsley.
More recipes
Bulgur with Vegetable Gravy
Fluffy bulgur served with a light tomato and vegetable gravy.
Greek Salad
A fresh salad of tomatoes, cucumber, onion, olives, and feta cheese.
Couscous with Chicken and Vegetable Gravy
Quick couscous with chicken, carrot, pepper, and tomato gravy.
Tabbouleh
A bright herb salad with bulgur, tomato, lemon, and olive oil.