Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 4 garlic cloves (finely chopped)
  • ½ medium onion (chopped)
  • 1 (12-ounce) jar roasted red peppers (drained, cut into thin strips)
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 ¼ cups white rice (or parboiled medium grain rice)
  • 2 ½ cups vegetable broth
  • 1 pound raw large shrimp (peeled)
  • 20 mussels
  • 1 jalapeño (sliced (optional))
  • 1 tablespoon minced cilantro
  • 1 lemon cut into wedges

Instruction

  • 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.