20 fresh mussels in their shells (or 5 oz frozen mussels, thawed)
4 boneless chicken breast halves
1 small tomato
1 red bell pepper
1 green bell pepper
1/2 tsp saffron strands
3 TBS olive oil
1 small onion, very finely chopped
1 tsp paprika
salt and black pepper
3 1/2 c. chicken stock
1 2/3 c. long grain rice
3/4 c. cooked green peas
8 raw jumbo shrimp with tails on
1/2 lb. peeled cooked small shrimp
Scrub fresh mussels and remove their beards. Discard any that
don't close when you tap them sharply.
Skin the chicken breasts and cut each into 4. Seed and chop the
tomato and bell peppers. Soak the saffron strands in a little water.
Heat the oil in a large skillet or paella pan over medium heat and
saute the chicken pieces 1-2 minutes until golden. Add the
tomato, bell peppers, onion, saffron, paprika, and seasoning
together with a little stock and simmer 15 minutes.
Add the rice, peas, jumbo shrimp, and more stock. Simmer until
the rice is tender, adding more stock as needed.
Stir in the small shrimp, then add the mussels. When they open,
the paella is ready.
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