This recipe is easy to prepare, other than a little fancy knife work mincing and dicing, there isn’t a lot of effort required to make this comfort food dish.
1lbextra-large raw shrimppeeled and deveined
16-20musselscleaned, beards removed
salt and pepper
1redbell peppersliced, or 8-10 mini-peppers
1-14.5 ozcan diced tomatoesdrained
1 1/4cupsBomba or Arborio Rice
2 1/4cupsseafood stockbeef or chicken stock is fine also
1/4cupdry white wine
Toss shrimp with 1 teaspoon garlic and 1 tablespoon olive oil and season with salt and pepper, set aside.
Heat remaining 1 tablespoon oil in a large skillet over medium-high heat, add sliced pepper or mini-peppers and onion and cook until onion is beginning to soften, about 5 minutes.
Stir in remaining garlic and cook until fragrant, about 1 minute. Stir in tomatoes and cook until mixture begins to slightly thicken, about 5 minutes.
Stir in rice and cook until grains are well coated with tomato mixture, about 1-2 minutes.
Stir in seafood stock or beef/chicken if you’re adding meat to your dish. Continue to stir in wine, saffron, smoke paprika and 1/4 teaspoon salt. Bring to a boil, stirring occasionally. Cover skillet, reduce heat to medium low and cook until most of the liquid is absorbed, about 15 minutes.
Scatter shrimp over rice and insert mussels hinged side down into rice (so they stand upright).
Continue to cook, covered, until shrimp are opaque and mussels have opened (discard and mussels that do not open), 6-8 minutes.
Scatter peas over seafood and rice and cook, covered, until peas are warmed through, about 2 minutes longer. If you like a crusty (soccarat) bottom, set skilled uncovered, over medium-high heat and continue to cook until bottom layer of rice is golden and crisp, about 5 minutes, rotating about halfway through. Be careful not to burn the bottom!
Remove from heat. Let paella stand covered, for about 5 minutes. Sprinkle with parsley and serve with lemon wedges.