Seafood with Spanish Rice
8,4 / 10
ready in 1 hr
- 2 cups mussels
- ⅔ cup dry white wine
- 2 ½ cups Prawn (raw with head and shell)
- 2 onions (finely chopped)
- 3 cloves garlic cloves (finely chopped)
- 2 red peppers (cut into strips)
- 4 tomatoes (cored)
- 1.333 cups Chorizo (sliced)
- 4 Tbsps olive oil
- 1 tin Saffron (0.1 g)
- 1 ⅔ cups short grain rice
- 3 cups chicken stock (approx.)
- 1 lemon
Wash and clean the mussels thoroughly. Bring the wine to the boil and add the mussels. Cover and cook for 6-8 minutes until the mussels have opened. Throw away any unopened mussels. Now drain the mussels, pour the stock through a sieve, catching any juices.
Place the tomatoes in boiling water, then immediately in cold water and skin. Now cut the tomatoes in half, remove the seeds and dice.
Heat the oven to 160°C | 325F | gas 3.
Heat the olive oil in a deep frying pan or paella pan. Fry the onions, garlic and chorizo sausage together with the saffron.
Now add the rice, sauté briefly, then deglaze with the mussel juices and the stock. Mix in the peppers and the tomatoes and season with salt and pepper. Cook in the oven for approx. 30 minutes.
After 20 minutes, add the mussels and prawns. Add a little liquid if required. Towards the end of the cooking time, the rice should have soaked up all the liquid.
Wash the lemon and cut into wedges. Garnish the paella and serve in the pan.