I am a newbie when it comes to paella and some of you might remember my previous post about my accidental seafood soup. It is just fortunate that I “discovered” the soup but as you may have guessed, that time I was working on this paella recipe.
Of course, this isn’t the original one. I researched and tweaked it so as to avoid any accident (and further embarrassment), using the ever-reliable rice cooker. So much easier!
1 Large onion, chopped
2 tbsp Finely chopped garlic
8 Large tomatoes, peels, deseeded and chopped
Arborio rice (or whatever you prefer)
Fresh mussels, cleaned
Fresh Thai tiger shrimps
Red and yellow bell peppers, chopped
Spanish chorizo (optional)
Salt and pepper
2 tbsp chopped fresh parsley
Hard boiled eggs
Heat oil in a preheated pan. Fry chorizo until cooked and set aside.
Add garlic and saute until aromatic. Add onion and half the tomatoes, stir together well and fry until softened. Add rice and stir-fry for 2 to 3 minutes.
Transfer to rice cooker. Add enough fish stock, throw in the cooked chorizo and half of the bell peppers, and mix well. Season to taste with salt and pepper. Close the lid and let cook for about 15 minutes or until the button pops up, stirring few times during this time. Open the lid, add shrimps, mussels and the remaining bell peppers, stir, close the lid, and let rice and seafood get cooked in the steam for about 5 minutes or until the mussels have opened.
Transfer paella to a serving platter. Stir in parsley and the remaining tomatoes. Arrange as you wish and garnish with sliced hard-boiled egg.