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🍽️ Vegetable Rice Pan with Shrimp and Mussels
583 kcal · 30 min · 4 servings
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Ingredients
- 3 tbsp olive oil
- 1 onion (finely diced)
- 1 clove garlic (finely diced)
- 2 red bell peppers
- 2 tomatoes
- 200 g peas (frozen)
- salt
- pepper (from the mill)
- 200 g paella rice
- 400 ml poultry broth
- 1 bay leaf
- 1 sachet saffron threads
- 250 g shrimp (ready for cooking)
- 800 g mussels
Instructions
- 1. Pour boiling water over the tomatoes.
- 2. Peel off the skin from the tomatoes.
- 3. Cut the tomatoes into quarters.
- 4. Remove the seeds from the tomatoes.
- 5. Dice the tomatoes into small pieces.
- 6. Wash the bell peppers thoroughly.
- 7. Remove the stem and seeds from the bell peppers.
- 8. Slice the bell peppers into thin strips.
- 9. Wash the shrimp and the mussels.
- 10. Clean the seafood if necessary.
- 11. Heat oil in a large pan.
- 12. Add the onion cubes to the hot oil.
- 13. Sauté the onions lightly.
- 14. Add the chopped garlic clove to the pan.
- 15. Add the pepper strips to the pan.
- 16. Add the diced tomatoes to the pan.
- 17. Add the peas to the pan.
- 18. Fry the vegetables briefly.
- 19. Season the mixture with salt.
- 20. Season the mixture with pepper.
- 21. Add the rice to the pan.
- 22. Gently fold the rice into the vegetables.
- 23. Pour the broth into the pan.
- 24. Add the bay leaf to the pan.
- 25. Dissolve the saffron in a little water.
- 26. Add the saffron solution to the pan.
- 27. Do not stir the dish from now on.
- 28. Reduce the heat to a low setting.
- 29. Leave the pan open.
- 30. Simmer the dish for about 25 to 30 minutes.
- 31. Place the seafood on the rice about 10 minutes before the end of the cooking time.
- 32. Let the seafood cook through.
- 33. Remove the pan from the heat.
- 34. Taste the dish and adjust seasoning if needed.
- 35. Serve the dish.
- 36. Ensure that the liquid has been completely absorbed by the rice.
Nutrition per serving
- kcal: 583
- Protein: 47 g · Fett/Fat: 18 g · Carbs: 56 g