I was introduced to seafood at a very young age. My mom loved cooking with shrimp & at Filipino gatherings we would eat deep fried squid. There was a lot more seafood-type dishes, but I never really questioned what it was. I never even thought twice about eating it! So it was no surprise that this recipe would pique my interest…and even though it does take some time & effort, it’s well worth it. I truly have a warm feelings about paella-there is something so special & comforting about it.
I didn’t have a paella pan, so I used my wok. It worked well, but the rice needed to be cooked a little bit longer than it would in a paella pan. I think it’s due to the fact that the heat is distributed differently. You could easily adjust the types of meat/seafood to use in here to what you prefer, but I really liked it the way it is. Mussels are something I’ve never had but were a great addition. This dish makes enough to feed a crowd, but I don’t mind. I love leftovers, especially just before starting my set at work!!
1 teaspoon vegetable oil
200 grams chorizo sausage
1 white hot pepper, seeds removed, diced
4 cloves garlic, minced finely
1 red bell pepper, seeds removed, diced
1 yellow bell pepper, seeds removed, diced
¼ teaspoon turmeric
1 teaspoon thyme
½ teaspoon saffron
Pinch of paprika
Salt & pepper, to taste
2 cups Italian rice (or short grain rice like Arborio)
4 cups vegetable broth
4 mushrooms, sliced thinly
1 cup peas
400 grams shrimp, defrosted
1 pound mussels
2 tomatoes, diced
Chopped parsley, cilantro & lemon wedges
With a wok, heat the vegetable oil over medium heat. Place the chorizo in the pan & cook thoroughly.
Next, stir in the onion and cook until translucent. Add the garlic, hot pepper and red & yellow peppers. Cook until slightly softened & add in spices.
Add in the rice & stir for 3-4 minutes. Add in the stock, mushrooms & peas. Allow the rice to come to a boil and reduce the heat down to a simmer. Arrange the mussels and shrimp on top.
Cook for 20-25 minutes, stirring at least once. Check to see if the rice cooked. Remove from heat and allow to sit for 5 minutes then stir in the tomatoes.
Serve with cilantro, parsley & lemon wedges.