Rice paella

The paella is an emblematic dish of our country, a recipe that captures the essence of our cuisine. With its short-grain rice, fresh seafood, vegetables and/or meat, it is an explosion of Mediterranean flavors, paella is a true culinary masterpiece that has won hearts around the world.

There are many ways to prepare a paella, and it couldn't be missing from the blog, as we are so close to September 20, international paella day, which is celebrated coinciding with the rice harvest.

Today's is not a Valencian paella, but simply a classic shrimp and mussel rice made in a paella pan, which always turns out well.

I don't know about your homes, but paella is part of an important tradition in my home: gathering the family together. Often what stands out on the table at my mother's house is simple and just a paella, a paella full of delicious and rich foods, a very complete paella, around which we sit and enjoy as a family. With it we have eaten... and we have talked, laughed and shared. And the story repeats, with great affection, several Sundays of each month for years. And we love it!

I hope you join us in celebrating this recipe so special to everyone. Perfect, complete, delicious!

Ingredients

• 2 cups short-grain rice (round rice)
• 6 cups hot fish stock
• 1/2 cup olive oil
• 1 large onion, finely chopped
• 1 red pepper, cut into cubes
• 1 green pepper, cut into cubes
• 2 ripe tomatoes, peeled and chopped (or half a cup of crushed tomato)
• 3 garlic cloves, chopped
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon saffron threads (optional)
• 1/2 cup white wine
• 12 mussels
• 12 large shrimp
• 1/2 cup peas
• Lemons for garnish
• Salt and pepper to taste

Preparation

1. In a De Buyer iron paella pan, heat the olive oil over medium-high heat.
2. Add the shrimp and cook them until they turn pink and lightly browned. Remove them from the pan and set aside.
3. In the same paella pan, add a little more oil if necessary, and add the onion and sauté until it becomes translucent. Add the chopped garlic and the peppers, and sauté until everything is tender.
4. Add the chopped tomatoes (very small, or grated) and the paprika. Cook for a few minutes until the tomatoes break down and the mixture becomes fragrant.
5. Add the rice and stir well so it soaks up the flavors of the vegetable mixture, spreading the sofrito evenly.
6. Pour the white wine over the rice and let it reduce for a few minutes.
7. Pour the hot stock into the paella pan and make sure the rice is evenly distributed.
8. Apply salt, sprinkling it over the entire surface. Don't skimp or it will be bland—when the water evaporates, the rice will absorb the salt. Also distribute a few strands of saffron.

9. Add the mussels to the paella, burying them in the rice. Cook for about 5–7 minutes, or until the mussels open.

10. Add the peas to the paella along with the reserved shrimp.

11. Cook for another 15 minutes over medium heat, until the rice is cooked and the stock has been absorbed. You can move the rice from time to time, but always by shaking the paella by the handles, never directly with a spoon.
12. Taste the paella and adjust the seasoning with salt and pepper as needed.

13. When the rice appears done, make sure the mussels are open and the shrimp are pink and cooked and turn off the heat. Leave covered with a cotton cloth or with a paella pan lid, letting it rest for about five more minutes.

14. Garnish with lemon slices and serve hot.

Notes

Here are some additional tips to make your paella turn out great:

1. Use the right rice: For an authentic Valencian paella, use short-grain rice, preferably rice for paella. This type of rice absorbs flavors and liquids better, creating a perfect texture.

2. Quality stock: The stock you use is fundamental to the flavor of the paella. If possible, prepare a homemade stock with chicken or fish. If you use canned stock, choose a quality brand.

3. Sauté the ingredients: Make sure to sauté the initial ingredients, such as the onion, peppers, garlic and tomatoes, over medium-high heat until well browned. This will develop richer, more intense flavors.

4. Add the rice evenly: When you add the rice to the paella pan, distribute it evenly so that all the grains cook the same.

5. Do it in an iron paella pan: both for the natural flavor it imparts, and for the ability to cook it on all types of heat (including wood fire!), for its wall height that retains the right amount of stock and for the ease that the handles give you to shake and move it, always make paella in a iron paella pan... That's what they were made for!
6. If possible, with wood fire: the color the sofrito takes, the flavor of the paella and even the color will be authentic if you cook it over wood fire.
7. The right heat: Cook the paella over medium heat. Avoid high heat, as it could cause the rice to cook unevenly or burn on the bottom (the heat concentrates in the center and you don't give time to distribute it evenly across the paella).

8. Don't stir too much: Unlike other types of rice, in paella you should not stir constantly once the rice is in the pan. This allows a golden layer to form on the bottom, known as "socarrat", which is highly prized.

9. Let the paella rest: Once the paella is cooked, let it rest for a few minutes before serving. This allows the flavors to settle and the rice to absorb any remaining liquid.

10. Garnish with lemon: Serve the paella with lemon slices on the side, as this brings a touch of freshness and a pleasant contrast of flavor.

11. Enjoy it in good company: Paella is a dish to share, so share this delicious delight with friends and family. Company makes paella even more delicious!

If you are looking for a paella pan, I think you'll be interested in this article in which we discuss how to choose them and the differences between De Buyer Mineral iron paella pans and the Carbone.

I hope you enjoy many paellas with your family. What ingredients do you like to prepare it with?

Happy cooking and have a great day!