Paella with mussels, peppers and peas
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Paella with mussels, bell peppers and green peas. I must confess I've never cooked Paella, for me, it was something unprecedented, complex and not reachable, but getting him for the first time couldn't stop!!! Everything was so simple and so delicious that I began to experiment and show you the most suitable option!!!
Ingredients for Paella with mussels, peppers and peas
- Figure - 1 Cup.
- Mussels - 1 Cup.
- Green peas - 1 Cup.
- Pepper - 0,5 PCs
- Broth - 2 stack.
- Tomato - 1 piece
- Onion - 1 piece
- Garlic - 6 tooth.
- Olive oil - 3 tbsp.
- Black pepper
Step by step instruction of cooking Paella with mussels, peppers and peas
For this recipe we will need 1 Cup of Arborio rice of TM Mistral.
The tomatoes cut crosswise, pour over boiling water and remove the skin. Onion, garlic, tomato and finely chop.
In a deep frying pan, heat olive oil and fry the onion and garlic for 1-2 minutes.
Add the chopped tomato and fry for 1 more minute.
Pour the hot broth, season with salt and pepper, add a pinch of saffron to a boil.
Wash rice Inappropriately. Pour it into the pan and distribute evenly but do not stir. The broth should completely cover the rice. On top of the rice, lay the peppers cut into strips.
Reduce the heat to low.
Cover the pan with foil and cook about 10 minutes until partially absorbed the broth.
Then remove the foil and put mussels and green peas, again cover with foil and cook until fully absorbed broth. Then increase the heat to high and cook 1 minute to get to the bottom of the pan has turned a crust of rice.
Then remove rice from heat and leave the paella for 10 minutes. Then remove the foil and serve, garnished with lemon wedges.