Paella with Brown Rice
- shrimp - 8
- mussels - 17.5 oz (500 g)
- calamari - 21 oz (600 g)
- crabs - 1
- olive oil - 1 tbsp
- green onions - 6 bunches
- garlic - 2 cloves
- peppers - 1 red + 1 yellow
- brown rice - 1 2/3 cups (400 g)
- saffron - 1 pinch
- white wine - 1 cup (250 ml)
- tomatoes - 4
- tomato paste - 1 tbsp
- chicken broth - 4 1/5 cups (1 L)
Remove the shells of the shrimp and clean them but leave their tails. Brush the mussels and debeard them. Cut the calamari through the middle so they open up, cut the insides diagonally and then into strips.
To prepare the crab, lift the tail and peel the shell in the back. Next, remove the gills, liver and brain. Rinse the crab under cold water and cut it into quarters.
Heat the olive oil in a large pan and braise the onions, garlic and peppers until softened. Add the rice and saffron and mix them with the remaining ingredients. Pour on the wine, tomatoes and tomato paste and stir until the liquid evaporates. Add 1 cup of the broth and stir until absorbed.
Next, pour in the rest of it, cover and let it boil for about an hour, until the rice softens.
Remove the lid and place the seafood on top of the rice, without stirring. Cover once again and let it simmer for 5 min. until the seafood changes color and the mussels open up. Season to taste.