Spanish Paella

Ingredients

• 350 g mussels
• 250 g shrimp (peeled and deveined)
• 250 g chorizo
• 200 g Green beans
• 1 red bell pepper
• 4 ripe tomatoes
• 3 spring onions
• 2 tbsp olive oil
• 300 g round grain rice
• 0.3 g saffron threads
• 100 ml dry white wine
• 600 ml Vegetable Broth
• Salt
• pepper (from grinder)

Instructions

1. 1.

   Wash and clean the mussels, discarding any that are open; rinse the shrimp under cold water and pat dry. Slice the chorizo into bite‑sized pieces. Rinse and cut the green beans into 2 cm segments. Wash the bell pepper, halve it, remove seeds, and dice small.

2. 2.

   Heat the olive oil in a large, tall skillet over medium heat. Sauté the spring onions and bell pepper until softened. Add the rice, deglaze with white wine, then pour in vegetable broth and stir in saffron. Cook on medium heat for 20‑25 minutes.

3. 3.

   Ten minutes before the rice is done, add the mussels, shrimp, and green beans; cover and let steam. Finally fold in the tomatoes and chorizo, season with salt and pepper, and serve directly from the skillet.