Spanish Seafood with Rice
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 18 ozs fresh mussels (beards removed and scrubbed)
- 1 Tbsp Oil
- 1 large onion (finely chopped)
- 2 cloves garlic cloves (crushed)
- 1 red Bell pepper (seeds removed and chopped)
- 1 ¾ cups Calasparra rice (or paella)
- 1 tsp smoked paprika
- 1 cup white wine
- ½ tsp Saffron (strands)
- 2 cups hot fish stock
- 7 ozs raw, peeled shrimp
- 1 cup peas
- salt
- peppers
Preparation steps
1.
Place the mussels in a colander and rinse under cold running water. Discard any mussels that do not close when tapped firmly.
2.
Heat the oil in a large frying pan and fry the onion for 4-5 minutes until softened. Add the garlic and pepper and cook for a further 2-3 minutes.
3.
Add the rice and paprika, and cook for 1-2 minutes, stirring, to coat the grains. Add the wine and cook for 2 minutes to reduce slightly, then add the saffron and stock. Mix well then simmer for 10 minutes, stirring occasionally.
4.
Add the mussels, prawns and peas. Season to taste with salt and pepper. Add a little more stock or water if the mixture is too dry.
5.
Cover and cook over a medium heat for 10 minutes until the seafood is cooked – the mussel shells should have opened (discard any that remain tightly closed) and the prawns should have turned pink.
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