Mussel and Shrimp Party Paella with Garden Vegetables

Method 7 steps

1. 01

   Warm the stock with the saffron. Heat the olive oil in a very large paella pan or over a wide outdoor burner on medium-high.

2. 02

   Cook the onion, carrots and bell peppers for 8 minutes until softened and lightly caramelized, then add the garlic and paprika and stir for 30 seconds.

3. 03

   Add the rice and toast for 2 minutes. Pour in the hot saffron stock, season generously with salt and spread the rice into an even layer.

4. 04

   Simmer without stirring for 12 minutes, rotating the pan over the flame so it cooks evenly.

5. 05

   Scatter the green beans and peas over the top, then press the mussels hinge-side down into the rice and tuck the shrimp between them.

6. 06

   Cook another 10 minutes until the rice is tender, the liquid has vanished and the mussels have opened and the shrimp turned pink.

7. 07

   Rest the paella off the heat under foil for 5 minutes, discard any closed mussels and serve.

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