RECIPE: Seafood Paella

prep time: 20 mins  |  Cook time: 45 mins  |  Serves 8  |  From OUTSET


  • 2 lbs. Large Shrimp, peeled & deveined
  • 2 lbs. Medium Size Mussels
  • 2 C Paella Rice
  • 4 ½ C Chicken Broth
  • ¾ C White Wine
  • 1 Medium White Onion, chopped
  • 1 Large Red Bell Pepper, chopped
  • 2 Medium Tomatoes, chopped
  • 1 T garlic, minced
  • ½ C peas
  • 1 t Thyme, finely chopped
  • ½ t Saffron
  • 2 T Parsley
  • 1 T Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 1 Lemon, sliced


  1. Heat a Paella Pan to medium heat. Add the olive oil to the pan and sauté the onion, garlic, and bell pepper.
  2. When the onions become translucent, stir in 3 cups of the chicken broth and the white wine. Add the paella rice and saffron. Cover the pot and allow boiling for 5 minutes.
  3. Check on the rice and see if cooked thoroughly. If the rice appears dry at this time, continue to gradually add in ½ chicken stock to reach desired level of moisture.
  4. Stir in shrimp, peas, and tomatoes. Place mussels on top, cover, and allow cooking for an additional 5 minutes.
  5. At this point, the mussels should be opened and the rice a light, fluffy texture.
  6. Season the paella with thyme, parsley, salt and pepper.
  7. Serve with a lemon wedge for flavoring.

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