Paella With Mussels And Shrimp Recipes

EASY SEAFOOD PAELLA

Steps:

• Heat oil in a deep, heavy skillet or paella pan over medium-high heat.
• Add onion, cook for 2 minutes, add garlic and bell pepper to skillet with paprika, salt, and pepper. Sauté until onions are translucent, about 3 minutes.
• Stir in rice for 1 minute to slightly toast.
• Add broth and bring to a rolling boil, uncovered.
• Reduce heat and simmer, cover with aluminum foil and cook until most of the liquid is absorbed, about 8 minutes. Stir in shrimp, mussels, jalapeño, and cilantro and cover. Cook until shrimp is cooked and mussels open, about 10 to 12 minutes.
• Let rest, covered until all of the liquid is absorbed, about 10 minutes.
• Serve with lemon wedges.

PAELLA WITH SHRIMP AND MUSSELS

Steps:

• In a large saucepan, bring broth, to a simmer. Remove from heat. Add saffron; cover and let stand for 10 minutes.
• In a 15-inch cast-iron skillet, heat oil over medium-high heat. Add onion and bell pepper; cook, stirring occasionally, until lightly browned, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook for 2 minutes. Stir in paprika, salt, pepper, and 6 cups broth mixture; bring to a boil. Reduce heat to medium-low; cover tightly with foil. Cook, stirring once, until rice is almost tender, about 15 minutes.
• Stir in tomatoes and remaining 1 cup broth mixture; arrange shrimp and mussels, hinge side down, over rice mixture. Sprinkle with pimientos and peas. Bring to a boil over medium-high heat. Reduce heat to medium-low. Cover tightly with foil, and cook until shrimp are pink and firm and mussels open, about 10 minutes more.
• Remove from heat; let stand for 5 minutes before serving. (Discard unopened mussels.) Sprinkle with parsley, and serve with lemon slices.

RICE WITH SHRIMP AND MUSSELS (PAELLA)

Steps:

• Blanch the tomatoes, peel, quarter, remove seeds and chop.
• Rinse the bell peppers, trim, remove the seeds and cut into strips.
• Rinse shrimp tails and shells and clean mussels if necessary.
• Sauté the onions in hot oil. Add the chopped garlic, bell peppers, tomatoes and peas. Sauté and season with salt and pepper.
• Sprinkle in the rice and fold in gently. Pour in broth and add the bay leaf and saffron (dissolved in a small amount of water). Cook the paella without stirring.
• Reduce heat and simmer 25-30 minutes, uncovered.
• Add the seafood 10 minutes before the end of the rice cooking time and let simmer. Remove from the heat, season to taste and serve. (The liquid should be fully absorbed.)

PAELLA WITH MUSSELS AND SHRIMP

Steps:

• Set aside 16 of the mussels. Pour the wine into a large skillet, add the remaining mussels, cover, and cook over high heat for 5 to 7 minutes or until the mussels open. Tip the cooking broth into a 4-cup measuring cup. Add enough clam juice to make 3 cups. Return the broth to the skillet. Add the saffron, and warm over low heat. Remove the mussel meat from the open shells; chop it coarsely. Set the oven at 400 degrees F. Coarsely chop half of one egg; set aside. Slice the remaining eggs for garnish. In a large paella pan or cast-iron skillet, heat the oil over high heat. Add the shrimp and cook, stirring constantly, for 1 minute. Remove from the pan. Add the garlic, onion, green pepper, 1 1/2 teaspoons of the rosemary, and salt. Lower the heat to medium and cook the mixture for 3 minutes. Add the tomato and parsley and cook 1 minute. Stir in the paprika and rice until the grains are coated all over. Pour in the hot broth, bring to a boil, and boil for about 2 minutes, stirring. Taste for salt and add the shrimp, chopped egg, and scallions. Continue to boil, stirring occasionally and rotating the pan if it is too big for one burner, for 3 minutes more or until the rice isn't soupy but sufficient liquid remains. Stir in the peas and set the pimiento and whole mussels on top. Transfer the pan to the oven and cook for 10 to 12 minutes or until the rice is almost tender. Transfer to a warm spot, scatter with the sliced egg and the remaining rosemary, and let the paella sit for 5 to 10 minutes. Return the pan to a burner and cook over high heat for 2 to 3 minutes, rotating the pan to evenly crisp the bottom of the rice. NOTE: Contrary to popular belief, traditional Spanish paella does not mix meats and seafood. This paella depends on mussel meat for most of its flavor. The crust of rice on the bottom of the pan, called soccarat, is considered a delicacy in Spain. Even with the long list of ingredients, the dish is not difficult. Pimenton, Spanish smoked paprika, is available at specialty markets.

QUICK PAELLA WITH SHRIMP & MUSSELS

Steps:

• Heat oil in a large skillet over medium heat. Add onion, bell pepper and garlic and cook, stirring occasionally, until the vegetables are softened, about 3 minutes. Add rice, broth, thyme, salt, pepper and saffron and bring to a boil over medium heat. Cover and cook for 5 minutes.
• Stir in shrimp and peas. Place mussels on top of the rice in an even layer. Cover and continue cooking until the mussels have opened and the rice is tender, about 5 minutes more. Remove from the heat and let rest, covered, until most of the liquid is absorbed, about 5 minutes. Serve with lemon wedges, if desired.

SUNNY'S EASY MUSSELS AND SHRIMP PAELLA POUCHES

Steps:

• For the seafood: Combine the olive oil, paprika, garlic, lemon zest, a pinch of salt and a few grinds of black pepper in a small bowl. Combine the frozen mussels and shrimp (still frozen) in a large bowl and drizzle the mixture over the top. Toss the seafood to evenly coat.
• For the pouches: Lay four 16- to 20-inch-long pieces of nonstick aluminum foil out on a flat surface and top each one with a piece of parchment paper the same size. Divide the ingredients equally amongst each pouch, starting with the onions in the center of each in a 3-by-5-inch rectangle. Top the onions with the tomato halves, a pinch of salt, rice, peas, then seafood. To close, pull the long sides up over the mixture to meet and fold down together leaving some room for steam (about an inch above your pile), then close the short ends and fold upwards for easy opening.
• Set the oven or grill to 375 degrees F.
• Arrange the pouches on a baking sheet if using the oven, just in case you have a tiny spill. Bake or place the pouches over the indirect heat and cook for 25 minutes. Remove one and open gently; if the mussels are not open and the shrimp are still a bit underdone, close and continue to cook for 5 more minutes. Remove the pouches, and, when cool enough to handle, open and spritz with lemon and garnish with parsley.

GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS

Steps:

• Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
• Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
• Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
• Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
• Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
• Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
• Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.

SHEET-PAN PAELLA WITH CHORIZO, MUSSELS, AND SHRIMP

Steps:

• Arrange rack in center of oven and preheat to 350°F. Coat rimmed baking sheet with cooking spray. Spread rice on sheet and toast 5 minutes.
• Meanwhile, bring broth, bay leaf, pepper, paprika, saffron, and 1 tsp. salt to a low boil over medium heat in a medium saucepan. Pour broth mixture into a measuring cup with a spout.
• Remove rice from oven and stir. Arrange chorizo and shallots evenly over rice and pour broth mixture carefully over. Cover baking sheet with inverted second baking sheet, then bake 20 minutes. Carefully remove top baking sheet, stir rice mixture, and continue to bake, uncovered, 5 minutes more.
• Combine shrimp with remaining 1/2 tsp. salt in a medium bowl. Remove baking sheet from oven, discard bay leaf, and stir rice mixture again. Scatter shrimp, mussels, tomatoes, peas, red peppers, and olives over rice. Continue baking until rice is tender, shrimp is opaque and pink, and mussels have opened, about 8 minutes more. Transfer mixture to a serving bowl and toss with parsley.