Clean the mussels well, removing the beards and anything else that may be adhered to them. Boil them for 3-5 minutes and set aside.
The best paella
- 1 kilo of mussels
- 250 g of shrimps
- 1 medium cuttlefish
- 200 g of clams
- 2 cloves of garlic
- 1 red bell pepper
- 1 green bell pepper
- A few strands of saffron
- 2 medium tomatoes
- 500 g of rice
- 1.5 l of seafood broth
- Borges extra virgin olive oil
Step by step
Peel half of the shrimp and cut the cuttlefish into pieces. Wash the clams in cold water.
Pour a dash of extra virgin olive oil into the paella pan. Brown the garlic and the peppers, salt them and cook them for a few minutes. Add the saffron threads and the grated tomatoes. Cook for a couple of minutes and add the cuttlefish and clams. Continue cooking until the clams open.
Add the rice and cook it for a few minutes together with the sofrito, until it is impregnated with the flavors. Then add the mussels and the peeled shrimps. Pour the seafood broth.
When it starts to boil, lower the heat a little and let it boil for about 15-20 minutes. Approximately 5 minutes before the end of the cooking time, place the unpeeled prawns and a few shelled mussels on the paella pan.
Let it rest for 5 minutes before serving.