Seafood Paella with Prawns and Mussels
Saffron rice studded with mussels and prawns over a bed of peppers and tomato, cooked slowly until the bottom forms a crisp golden crust.
Real paella depends on patience more than technique: once the broth goes into the rice, the pan is left alone so a crisp crust can form on the bottom. Saffron and smoked paprika give the rice its deep color and gentle smokiness before the seafood ever goes in. Nestling the mussels and prawns on top rather than stirring them through keeps each one perfectly cooked.
Ingredients
Method
Tap a number to mark a step doneHeat the olive oil in a wide paella pan or large skillet over medium heat, then cook the onion and red bell pepper for 5 minutes until softened.
Add the garlic and cook for 1 minute, then stir in the tomatoes and smoked paprika and cook for 3 minutes until the mixture thickens slightly.
Stir in the rice, coating it well in the tomato mixture, then add the saffron and broth and bring to a simmer.
Cook without stirring for 15 minutes over medium-low heat, letting the rice absorb the liquid evenly.
Nestle the mussels into the rice and scatter the prawns and peas over the top.
Continue cooking for 8 to 10 minutes, still without stirring, until the mussels open, the prawns turn pink, and the rice at the bottom forms a crisp golden crust.
Discard any mussels that do not open.
Remove from the heat, cover loosely with foil, and let rest for 5 minutes before serving with lemon wedges.
Kitchen note
Resist the urge to stir the rice once the broth goes in; leaving it undisturbed is what allows the prized crispy crust, or socarrat, to form on the bottom.
