2 cups paella rice
6 cups chicken broth
1/2 lb jumbo shrimp
1/2 lb mussels, cleaned and debearded
3 tbsp olive oil
5 garlic cloves, minced
1 large yellow onion, diced
1 green bell pepper, diced
Large pinch saffron threads
2 bay leaves
2 roma tomatoes, diced
2 tsp paprika
1/4 cup white white
1/2 sprig of chopped parsley, divided into two
Large handful of frozen peas
1 tsp salt
1 tsp pepper
Lemon, sliced, for serving
Serves Four Total Time: 1 hour and 15 minutes
Make sure to use paella rice or spanish rice.
In a paella pan, or large skillet, add olive oil, onion, bell pepper, garlic and cook over medium heat for about 6 minutes.
Add paprika, saffron, bay leaf, tomato, salt and pepper and cook for another 6 minutes, then stir in the wine, and cook for another 8 minutes.
Add the rice and smooth out evenly across the pan, then pour over the broth and add one half of the parsley on top. Once boiling, reduce heat to low. Do not stir. Cook for 20 minutes, then place the mussels and shrimp evenly done into the rice so they are nearly fully covered. Cook for another 10 minutes.
Remove pan from heat and place a large sheet of parchment paper over the pan, weighed down slightly. Let rest for about 5-10 minutes.
Serve with the remaining parsley and lemon.