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.
CaloriesProteinsFatsCarbohydrates
750.2
kcal25.5g
grams34.9g
grams83.1g
gramsArborio rice
400
g
Vegetable oil
200
ml
Fish stock
720
ml
Mussels in the shell
120
g
Tiger prawns
8
pc
Parsley
12
g
Red onion
1060
g
Salt
8
g
Bell pepper
1
kg
Tomatoes
1
kg
1
Fry the rice in a dry pan to ensure it is as fluffy as possible when cooked.
- 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.
- Vegetable oil: 200 ml
- Red onion: 1060 g
- Bell 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.
- Arborio rice: 400 g
- Fish stock: 720 ml
- Mussels in the shell: 120 g
- Vongole (Venus clams): 120 g
- Tiger prawns: 8 pieces
6
Salt and cook the dish until ready.
- Salt: 8 g
7
At the end, dry it to get rid of excess moisture. Add greens.
- Parsley: 12 g