Mussel and Prawn Paella
Saffron and white wine rice loaded with mussels and prawns, simmered undisturbed in one pan and brought straight to the table.
A splash of white wine before the broth goes in adds a savory backbone that plain water or stock alone cannot match. Green beans standing in for the more common red pepper give this version a slightly different, more vegetal edge. As with any paella, the real secret is leaving the pan alone once the liquid is in, so the rice can build its crust in peace.
Ingredients
Method
Tap a number to mark a step doneHeat the olive oil in a wide paella pan over medium heat and cook the onion and green beans for 5 minutes until the onion softens.
Add the garlic and cook for 1 minute, then stir in the tomatoes and cook for 3 minutes until they break down into a thick paste.
Stir in the rice to coat it in the tomato mixture, then pour in the white wine and let it bubble for 1 minute until mostly evaporated.
Dissolve the saffron in the warm seafood broth, pour it into the pan, and bring to a simmer.
Cook undisturbed over medium-low heat for 15 minutes, allowing the rice to absorb most of the liquid.
Nestle the mussels into the rice and arrange the prawns on top, then continue cooking for 8 to 10 minutes until the mussels open and the prawns turn pink.
Discard any mussels that stay closed, remove the pan from the heat, and let it rest for 5 minutes.
Scatter chopped parsley over the top and bring the pan straight to the table to serve.
Kitchen note
Deglaze with the white wine before adding the broth; it lifts the browned bits from the pan bottom and adds a layer of flavor the rice would otherwise miss.
