Paella with mussels, shrimps and shells

6 servings

40 minutes

Rice is fried until half-cooked in a dry frying pan, then mixed with vegetables, seafood and shells and fish broth and stewed until the rice absorbs the aromas of the sea. Alexey Pavlov, chef of Barceloneta, shared the recipe with us.

Energy value per serving

• Calories: 750.2
• Proteins: 25.5g
• Fats: 34.9g
• Carbohydrates: 83.1g

Ingredients

• Arborio rice: 400 g
• Vegetable oil: 200 ml
• Fish broth: 720 ml
• Mussels in shells: 120 g
• Venus shells (vongole): 120 g
• Tiger prawns: 8 pc
• Parsley: 12 g
• Red onion: 1060 g
• Salt: 8 g
• Sweet pepper: 1 kg
• Tomatoes: 1 kg

Cooking steps

1. Fry the rice in a dry pan to ensure it is as fluffy as possible when cooked.

   Required ingredients:

   • Arborio rice: 400 g

2. Pour water over the rice, boil until half-cooked, and remove from heat.

3. Prepare sofrito. Dice all the vegetables and sauté them one by one in oil over the fire.

   Required ingredients:

   • Vegetable oil: 200 ml
   • Red onion: 1060 g
   • Sweet pepper: 1 kg
   • Tomatoes: 1 kg

4. Combine all ingredients and simmer on low heat until the water evaporates.

5. Add rice and broth, mussels, vongole, and shrimp to 100 grams of sofrito.

   Required ingredients:

   • Arborio rice: 400 g
   • Fish broth: 720 ml
   • Mussels in shells: 120 g
   • Venus shells (vongole): 120 g
   • Tiger prawns: 8 pieces

6. Salt and cook the dish until ready.

   Required ingredients:

   • Salt: 8 g

7. At the end, dry it to get rid of excess moisture. Add greens.

   Required ingredients:

   • Parsley: 12 g