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 Paella with Mussels, Bell Peppers and Green Peas Recipe
To be honest, I've never cooked paella before, for me it was something unprecedented, difficult and unattainable, but after cooking it for the first time, I couldn't stop!!! Everything was so simple and so delicious that I started experimenting. I'll show you my favorite option!!!
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Special Food Dishes, Vegetarian Food and Diet
Cuisine Spanish Cuisine
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. For this recipe, we will need 1 cup of rice (Arborio).
    For this recipe, we will need 1 cup of rice (Arborio).
  2. Make a transverse incision on the tomato, pour boiling water over it and remove the peel. Finely chop the onion, garlic and tomato.
    Make a transverse incision on the tomato, pour boiling water over it and remove the peel. Finely chop the onion, garlic and tomato.
  3. Heat the olive oil in a deep frying pan and fry the onion and garlic for 1-2 minutes.
    Heat the olive oil in a deep frying pan and fry the onion and garlic for 1-2 minutes.
  4. Add the chopped tomato and fry for another 1 minute.
    Add the chopped tomato and fry for another 1 minute.
  5. Pour in the hot broth, season with salt and pepper, add a pinch of saffron and boil.
    Pour in the hot broth, season with salt and pepper, add a pinch of saffron and boil.
  6. Rice should not be washed. Pour it into the pan and spread evenly, but do not mix. The broth should completely cover the rice. Put the pepper cut into strips on top of the rice. Reduce the heat to a minimum.
    Rice should not be washed. Pour it into the pan and spread evenly, but do not mix. The broth should completely cover the rice. Put the pepper cut into strips on top of the rice. Reduce the heat to a minimum.
  7. Cover the pan with foil and cook for about 10 minutes, until the broth is partially absorbed.
    Cover the pan with foil and cook for about 10 minutes, until the broth is partially absorbed.
  8. Then remove the foil and put the mussels and green peas, cover with foil again and cook until the broth is completely absorbed. Then increase the heat to maximum and cook for 1 minute so that a rice crust forms at the bottom of the pan.
    Then remove the foil and put the mussels and green peas, cover with foil again and cook until the broth is completely absorbed. Then increase the heat to maximum and cook for 1 minute so that a rice crust forms at the bottom of the pan.
  9. Then remove the rice from the heat and leave the paella for 10 minutes. After that, remove the foil and serve on the table, garnished with lemon slices.
    Then remove the rice from the heat and leave the paella for 10 minutes. After that, remove the foil and serve on the table, garnished with lemon slices.
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