Paella with Shrimp, Haddock, and Mussels

Method

• Rinse the mussels in cold water, then transfer them to a pot with a lid and steam over medium heat until they open (about 2-4 minutes).
• Strain the broth and set the mussels aside.
• Finely chop the onion and garlic.
• Use a frying pan with high sides. Add olive oil and sauté the onion and garlic until slightly soft.
• Add the rice to the pan along with the onion and garlic, and sauté well together.
• Add saffron and paprika powder.
• Pour in the mussel broth and about half of the chicken broth. Stir well.
• Let it simmer for about 10 minutes before adding the bell peppers.
• Gradually add the remaining chicken broth until the rice is cooked. Stir regularly during cooking.
• Clean most of the shrimp, but save a few whole for decoration.
• The cod fillet is cut into even cubes.
• When the rice is cooked, add the peas and the cod cubes. Cover with a lid and let it sit for 5 minutes without heat.
• Add the shrimp and mussels after 5 minutes. Cover with foil and let the paella rest for a couple of minutes.
• Remove the foil, squeeze over lemon juice, and sprinkle with chopped parsley.

Chef's tip:Saffron is essential in an authentic paella. The flavor won't be the same if you substitute saffron with turmeric. If you can't find paella rice, you can use risotto rice.

Enjoy your meal!