Rice with Shrimp and Mussels (Paella)
Blanch the tomatoes, peel, quarter, remove seeds and chop.
Rinse the bell peppers, trim, remove the seeds and cut into strips.
Rinse shrimp tails and shells and clean mussels if necessary.
Sauté the onions in hot oil. Add the chopped garlic, bell peppers, tomatoes and peas. Sauté and season with salt and pepper.
Sprinkle in the rice and fold in gently. Pour in broth and add the bay leaf and saffron (dissolved in a small amount of water). Cook the paella without stirring.
Reduce heat and simmer 25-30 minutes, uncovered.
Add the seafood 10 minutes before the end of the rice cooking time and let simmer. Remove from the heat, season to taste and serve. (The liquid should be fully absorbed.)