Bring traditional Spanish Paella flavors to your kitchen! Shrimp, mussels and chorizo mixed with vegetables and smoked paprika with a hint of saffron threads. For best results, use our Carolina® Parboiled Medium Grain Rice specifically made for Paella.
Bring 2 cups water to a boil. Stir in 1 cup rice. Cover and reduce heat to low. Simmer 20 minutes, or until all water is absorbed.
Heat the oil in a large skillet or paella pan over medium heat. Add rice and sauté until all grains are coated with oil. Add garlic, broth, paprika, saffron and bay leaf. Bring mixture to a boil, stirring frequently. Reduce heat to low and simmer 10 minutes.
Add shrimp, chorizo and peas to rice. Stir the rice mixture. Push mussels into rice. Cover pan and cook over low heat for 10 minutes, or until mussels open*.
Remove pan from heat and garnish with roasted peppers and parsley.
*Toss away any mussels that do not open.
Paella is a traditional Spanish rice dish that originated in the province of Valencia. Although there are many different ways to prepare this dish, many people stand by the fact that there is only one true Spanish Paella made with seafood and meat and the rest are simply rice varieties.
This recipe has all of the classic ingredients you’ll need to make a true traditional Paella including shrimp, mussels, chorizo and seasoned with smoked paprika and saffron threads with rice cooked in broth.
Before beginning, like any other rice dish, you’ll need to choose the right rice. Carolina® Rice has created a Parboiled Medium Grain Rice that is specifically designed for Paella recipes, because when cooked, the rice absorbs the broth well and the starch helps to form a compact texture that is not too mushy.
Now that you’ve got your rice settled, if you’re feeling overwhelmed by the mussels, feel free to leave them out for your first attempt and try your hand at them for a second time around.
If you’re up to the challenge but new to cooking mussels, don’t worry. First and foremost, wash the mussels in a colander and pour the water over the top to drain off any excess sand or seaweed. If you find any that are already open, before cooking, make sure to discard them as they are most likely bad.
When you push the mussels into the rice, they must be covered so that the steam is what cooks them. Cook over low heat for about 10 minutes and if any are not open, give it another 2 minutes.
After that time if any are not opened, discard as they are most likely bad. However, make sure to give them a bit of time in the steam to open and don’t uncover your rice before that time.
More of a seafood fan than of chorizo? Try our Authentic Spanish Paella Recipe and save the chorizo for another dish.