Rice pan with shrimp and mussels

Name: Rice pan with shrimp and mussels
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Europe, Spanish
Ingredients: 3 tbsp olive oil; 1 onion (finely diced); 1 garlic clove (finely diced); 2 red bell pepper strips; 2 Tomatoes; 200 g peas (frozen); Salt; Pepper (freshly ground); 200 g paella rice; 400 ml Poultry broth; 1 bay leaf; 1 tin saffron strands; 250 g shrimp (pre-cooked); 800 g mussels

Prep: 15min

| Servings: 4 | Cook: 35min

A rice pan with shrimp and mussels is a recipe featuring fresh ingredients from the shrimp category. Try this and other recipes from Spoonsparrow!

Ingredients

3 tbsp olive oil
1 onion (finely diced)
1 garlic clove (finely diced)
2 red bell pepper strips
2 Tomatoes
200 g peas (frozen)
Salt
Pepper (freshly ground)
200 g paella rice
400 ml Poultry broth
1 bay leaf
1 tin saffron strands
250 g shrimp (pre-cooked)
800 g mussels

Instructions

1.
Brew the tomatoes, peel, quarter, seed and finely chop them.
2.
Wash, clean, deseed the bell pepper strips and cut into ribbons.
3.
Wash the shrimp tails and mussels; clean if necessary.
4.
Sauté onion cubes in hot oil. Add minced garlic, bell pepper, tomatoes and peas. Cook, season with salt and pepper.
5.
Sprinkle rice over the mixture and gently stir. Pour in broth along with bay leaf and saffron dissolved in a little water. From now on, do not stir the paella further.
6.
Simmer uncovered at reduced heat for about 25-30 minutes.
7.
Place seafood about 10 minutes before cooking time ends to steam together with the rice. Finally remove from heat, taste and serve. The liquid should be fully absorbed.