Paella with Mussels and Shrimp
Main Dishes • European
Description
Paella with Mussels and Shrimp
Ingredients
- Bomb rice 5 oz
- Baking Tomatoes 5 oz
- Frozen White Mushrooms 5 oz
- Tiger shrimp in brine 5 oz
- Chicken Broth 25 fl oz
- Pink Himalayan Salt a pinch
- Saffron a pinch
- Ground Black Pepper a pinch
- Mild Chili Spice to taste
- Garlic 2 cloves
- Chopped Sage Leaves 0 oz
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Finely chop the garlic and sauté it in olive oil in a wok (you can use any deep frying pan) for about 10 seconds over high heat.
Step 2
Add the rice and sauté for no more than 2–3 minutes, until the rice becomes translucent. Then add the tomato pulp, mussels, shrimp, and simmer for another 3-4 minutes, stirring constantly to prevent burning.
Step 3
The chicken broth should be hot; add a pinch of saffron to it and pour it over the rice, just enough so that the broth covers no more than 1 cm. Carefully monitor the broth to ensure it doesn't evaporate completely, adding more as needed until the rice is cooked, while also adding a pinch of black and chili pepper, and salt to taste.
Step 4
Once the rice is ready, add the parsley, stir, cover with a lid, and let it sit for about 5 minutes. Serve with Catalan wine.
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