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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the shrimp and set the tails aside. Put the heads and shells into a large pan of water and simmer for 10 minutes. Remove from the heat and strain the liquid into a bowl. | 2. Remove the beards from the mussels then scrub under cold running water. | 3. Discard any shellfish with broken shells or which don’t shut when sharply tapped. | 4. Put the shellfish in a saucepan or frying pan, add 1/4 cup water, cover and cook over a high heat for 3-6 minutes, until the shells have opened. Lift out with a slotted spoon, discarding any that remain closed. Reserve the cooking liquid. | 5. Shell the mussels, reserving a few in shells for the garnish. Strain the cooking liquid through a muslin-lined sieve into the shrimp stock. You need 7 cups, so make up with water, if necessary. Pour the stock into a saucepan and heat gently, but don’t allow to boil. | 6. Preheat the oven to 350°F Cover the base of a paella pan (or large, heavy frying pan with a metal handle) with oil. | 7. Add the onion and garlic and cook over a medium heat, stirring occasionally, for 7 minutes until lightly browned. | 8. Add the tomato and cook, stirring, for a few minutes. | 9. Reserve a few shrimp for the garnish and add the remainder to the pan with the squid and rice. | 10. Cook, stirring constantly, until the squid is opaque. Add the shelled mussels, season with salt and pour in the stock. | 11. Gently shake to ensure the liquid is evenly distributed. | 12. Pound the parsley with the saffron, then stir in 2 tbsp water and add to the pan. Crumble in the stock cubes and gently stir with a wooden spoon. Add the peas and cook for a few minutes. | 13. Garnish with red pepper, the reserved shrimp and mussels in the shell. Transfer to the oven and bake for 25 minutes. | 14. Serve with lemon wedges hung over the side of the pan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	11	ounces	raw	221.2833	2.8362	42.4178	3.1478
mussel	2 1/4			877.7180000000001	37.6602	121.4517	22.8615
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		chopped	403.4676	0.0	89.7602	2.2667
tomato	1		chopped	32.76	7.0798	1.6016	0.364
squid	2		cut	-	-	-	-
grain rice	1	lb		403.4676	0.0	89.7602	2.2667
sea salt				403.4676	0.0	89.7602	2.2667
parsley	3	sprigs		1.08	0.1899	0.0891	0.0237
saffron thread	1	pinch		403.4676	0.0	89.7602	2.2667
chicken stock cube	2			403.4676	0.0	89.7602	2.2667
pea	4	ounces		47.6271	8.5615	3.1751	0.2268
red pepper	1		deseeded cut	1.25	0.2753	0.0584	0.0138
lemon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.