Ingredients
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1 tbsp Olive Oil
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1 Onion, diced
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2 cloves Garlic
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1 Capsicum, diced
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1 cup Cherry Tomatoes
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Salt and Pepper, to taste
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1 cup Paella Rice (bomba rice, spanish rice), rinsed
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2 cups Prawn Stock, with extra*
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1 loose tsp of Saffron threads
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1/2 tsp Paprika
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9-10 Prawns
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9-10 Mussels
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1 cup Peas
- Garnish:
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Lemon wedges
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Parsley, chopped
Directions
- In a large pan, add olive oil. Once hot, add onions, garlic and capsicums. Saute until fragrant.
- Add chopped tomatoes, paprika and season with salt and pepper. Stir and cook for about 5 minutes, or until tomatoes become mushy.
- Add rice and saffron threads, and stir until grains are coated. Level out rice evenly in the pan.
- Gently pour in stock.
- Allow the stock to come to a boil, before lowering the heat so it’s a gentle simmer. Allow to simmer for about 15 minutes. No stirring involved after this.
- At the 15-minute mark, some rice should be cooked and peeking over the stock. Randomly place uncooked prawns and mussels all over the pan. Do the same with the peas.
- Allow to continue cooking for another 5 to 8 minutes, or until the seafood is cooked. If liquid is cooking off faster than rice is cooking, simply add more stock.
- Turn off the heat, and cover with a lid. Allow to rest for another 5 minutes so rice can fully absorb liquid.
- Garnish with chopped parsley and lemon wedges. Serve!