Paella with Steamed Mussels and Shrimp

Preparation

Allow approximately 25 minutes to cook the rice and 4 - 5 minutes to cook the seafood.

Combine the stock and wine and bring to a gentle simmer, stir in the pinch of saffron and keep warm until needed.

Heat a large wide skillet over moderate heat and when hot add the oil. When the oil is shimmering, stir in the onion and cook for a few minutes until translucent. Stir in the garlic., smoked paprika, chopped tomatoes and chorizo and cook for 3 - 4 minutes. Now stir in the rice and a good pinch of Kosher salt. Pour the stock over the rice and cook uncovered over moderate heat stirring occasionally for 25 - 30 minutes until the liquid has completely evaporated.

Preparing the Seafood for Cooking

Combine the parsley, garlic and lemon zest in a small bowl and set aside.

Place the mussels in the solid steam oven pan, add ½ a cup of water and a teaspoon of the parsley garlic lemon mixture. Cook the mussels in the Steam Mode 212 ℉ for 4 - 5 minutes until the shells have opened.

Toss the seafood blend with a little olive oil and a light dusting of smoked paprika and spread onto a foil lined rimmed baking sheet. Place an oven rack on the highest level in the Convection oven and heat the oven in the Broil mode 475 °F.

Spoon the cooked seafood over the cooked rice and garnish with the remainder of the parsley, garlic, lemon mixture.

Serves 4