Paella a Mi Estilo
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 11 ounces raw shrimp, shells on
- 2 1⁄4 lbs mussels
- 3⁄4 cup olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 large tomatoes, chopped
- 2 small squid, cleaned and cut into 1/4in thick rings
- 1 lb long-grain rice
- sea salt
- 3 sprigs fresh parsley
- 1 pinch saffron thread
- 2 chicken stock cubes
- 4 ounces frozen peas
- 1 red pepper, deseeded and cut into strips
- lemon, wedges for serving
directions
- Peel the shrimp and set the tails aside. Put the heads and shells into a large pan of water and simmer for 10 minutes. Remove from the heat and strain the liquid into a bowl.
- Remove the beards from the mussels then scrub under cold running water.
- Discard any shellfish with broken shells or which don’t shut when sharply tapped.
- Put the shellfish in a saucepan or frying pan, add 1/4 cup water, cover and cook over a high heat for 3-6 minutes, until the shells have opened. Lift out with a slotted spoon, discarding any that remain closed. Reserve the cooking liquid.
- Shell the mussels, reserving a few in shells for the garnish. Strain the cooking liquid through a muslin-lined sieve into the shrimp stock. You need 7 cups, so make up with water, if necessary. Pour the stock into a saucepan and heat gently, but don’t allow to boil.
- Preheat the oven to 350°F Cover the base of a paella pan (or large, heavy frying pan with a metal handle) with oil.
- Add the onion and garlic and cook over a medium heat, stirring occasionally, for 7 minutes until lightly browned.
- Add the tomato and cook, stirring, for a few minutes.
- Reserve a few shrimp for the garnish and add the remainder to the pan with the squid and rice.
- Cook, stirring constantly, until the squid is opaque. Add the shelled mussels, season with salt and pour in the stock.
- Gently shake to ensure the liquid is evenly distributed.
- Pound the parsley with the saffron, then stir in 2 tbsp water and add to the pan. Crumble in the stock cubes and gently stir with a wooden spoon. Add the peas and cook for a few minutes.
- Garnish with red pepper, the reserved shrimp and mussels in the shell. Transfer to the oven and bake for 25 minutes.
- Serve with lemon wedges hung over the side of the pan.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)