We adore this seafood paella classic. Fresh seafood infused with aromatic saffron, this vibrant dish is not just a meal, but an experience. Evoking the coastal charm of Spain with every bite with it's rich intensity.
Ingredients
- 225g Raw shell on prawns
- 1 kg half shell mussels
- 1 tbsp olive oil
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1 onion, 1 pepper & 2 cloves garlic chopped
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1 cup cherry tomatoes
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1 cup Paella Rice
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2 cups Shellfish stock
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1 tsp of saffron threads
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1 tsp paprika
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1 lemon sliced, parsley
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sea salt & ground black pepper
Instructions
- In a large Paella pan, add olive oil. Once hot, add onions, garlic and pepper. Saute until fragrant.
- Add chopped tomatoes, paprika and season. Stir and cook for about 5 minutes, or until tomatoes become mushy.
- Add rice and saffron threads, and stir until grains are coated. Level out rice evenly in the pan.
- Mix one cube in 200ml water, gently pour in stock, bring to boil them simmer
- Allow to simmer for 15 minutes. No stirring involved after this.
- At the 15-minute mark, some rice should be cooked and peeking over the stock. Randomly place uncooked prawns and mussels all over the pan. Scatter the peas on top.
- Allow to continue cooking for another 5 minutes, or until the seafood is cooked. If liquid is cooking off faster than rice is cooking, add more stock.
- Turn off the heat, and cover with a lid. Allow to rest for another 10 minutes so rice can fully absorb liquid.
- Garnish with chopped parsley and lemon slices.
- Serve with an extra plate for empty shells.