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Paella

Life At The Table Live Virtual Cooking Class Cooking Paella. Beautiful dish of paella topped with shrimp and mussells.
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Fan the flames of community with the vibrant flavors and colors of this classic seafood paella. Community never tasted so good.

Ingredients

Scale
  • 1/2 yellow onion, diced
  • 1 mini sweet bell pepper, diced (about 1/4 cup)
  • 1 Roma tomato
  • 1 tablespoon minced garlic
  • 1 cup Arborio rice
  • 2 3/4 cups vegetable stock
  • 4 oz shrimp, peeled, deveined, tails on
  • 4 oz fresh mussels
  • 2 tablespoons paella spice
  • olive oil
  • kosher salt

Garnish

  • 1 lemon, sliced into wedges
  • fresh parsley, chopped

Instructions

  1. Heat a 10-inch paella pan on medium-high heat.
  2. When the pan is hot add the olive oil and swirl to coat the bottom of the pan. Reduce the heat to medium.
  3. Add the onions, bell pepper, and tomato.
  4. Sauté until the onion begins to turn translucent and softens.
  5. Add the garlic and sauté 30 seconds or so, until fragrant.
  6. Add the spice mixture and sauté an additional minute or so.
  7. Reduce the heat to low.
  8. Using the back of a wooden spoon or other utensil, evenly distribute the onion and spice mixture in the pan.
  9. Layer the rice evenly on top of the onion and spice mixture.
  10. Very gently and slowly add the broth to the pan, beginning around the edges, circling around the pan to the center. If your pan sizzles and violently bubbles, reduce the heat, wait a moment before continuing.
  11. Once the liquid has been added to the pan, don’t stir the rice.
  12. Increase the heat until the mixture begins to boil, then lower the heat once again to maintain a gentle simmer. Leave the rice to cook uncovered on low heat and undisturbed until all the liquid has been absorbed and the rice plumps.
  13. Set a timer for 10 minutes. Once the timer has gone off, lay the shrimp on top of the rice and set the timer for another 10 minutes. The shrimp will cook from the steam on top of the rice. You may need to turn them once while they steam to ensure both sides are evenly cooked. The shrimp will pinken and curl as they cook.
  14. While the shrimp cooks:
    • Rinse the mussels in a strainer.
    • Discard any mussels with cracked shells or shells that are open.
    • If any of the mussels present with a short brown string coming out of its shell, remove the string (known as the beard) by pulling it.
    • Fill a 10-inch skillet with 1-inch of water.
    • Place the mussels in the skillet and cover.
    • Bring to a boil and then reduce to a simmer.
    • Once the shells have opened, the mussels are cooked.
    • Remove the mussels from the liquid and set aside.
  15. Once your second 10-minute timer has gone off, check your rice. The rice should be plumped. Look between the grains of rice towards the bottom of the skillet to determine if there is any additional liquid remaining. If there is, set your timer for two minutes and continue to simmer. Repeat the 2-minute timer until there is no additional liquid remaining. You may hear some gentle cracking as the rice is beginning to crisp up on the bottom – this is a good thing.
  16. Turn off the heat once the liquid has been absorbed.
  17. Cover the rice and allow it to sit for another 10 minutes.
  18. Uncover the rice and lay the cooked mussels on top.
  19. Garnish with lemon wedges and parsley.

Notes

  • This recipe is scaled for a 10-inch paella pan. If you don’t have a paella pan, you can use a larger skillet. It’s important to give the rice as much bottom surface area as possible to cook.
  • Double the recipe for a 13-inch paella pan.

Nutrition

Find it online: https://lifeatthetable.com/paella/

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