Ingredients
300g of mussels, cleaned and scrubbed
4 cups of water
1/2 cup of extra virgin olive oil
3 cloves of garlic, minced
1 onion, chopped
3 cups of rice
300g of shrimp, peeled and deveined
2 envelopes of saffron threads
300g of clams, scrubbed and cut into pieces
300g of mussels, cleaned and scrubbed
Pimenta-da-jamaica to taste
Accompaniments
Paella pan or skillet with 30cm diameter
Ingredients
300g of mussels, cleaned and scrubbed
4 cups of water
1/2 cup of extra virgin olive oil
3 cloves of garlic, minced
1 onion, chopped
3 cups of rice
300g of shrimp, peeled and deveined
2 envelopes of saffron threads
300g of clams, scrubbed and cut into pieces
300g of mussels, cleaned and scrubbed
Pimenta-da-jamaica to taste
Accompaniments
Paella pan or skillet with 30cm diameter
Preparation
1
Cook the mussels in plenty of water until the shells open
Discard any that don't open and reserve the mussels and liquid separately
2
Heat the olive oil in the paella pan over medium heat
Sauté the garlic and onion for three minutes, then add the rice and stir for two minutes
Add the reserved cooking liquid, saffron, and mussels
Cook for ten minutes, stirring occasionally
Add the shrimp, clams, and remaining mussels
Cook for ten more minutes, stirring occasionally
Add the large shrimp, mussels, and simmer for five minutes
Season with Pimenta-da-jamaica to taste and serve immediately.
