This paella is cooked uncovered, so the aroma will fill your kitchen. It's also quick to prepare, thanks to the use of already peeled and deveined shrimp.
Oxmoor House OCTOBER 2006
1. Combine first 3 ingredients in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add rice; sauté 3 minutes. Add broth mixture. Bring to a boil; reduce heat to medium, and simmer 15 minutes.
3. Add tomatoes, mussels, and shrimp; cook 5 more minutes or until mussels open, stirring occasionally to break up tomatoes. Stir in peas; cook 1 minute or until thoroughly heated. Discard any unopened shells. Let paella stand 5 minutes.
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