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Paella with Steamed Mussels and Shrimp


Paella is essentially a fairly simple dish to prepare but depending on the recipe you choose the challenge can be the different cooking times for the proteins. My solution is to prepare the base of the Paella on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens. 

This method will also be helpful if you don’t have a large enough pan for cooking Paella as this way you can ensure the rice is perfectly cooked before you add the final touches. I am going to steam the quick cooking mussels in the Combi Steam Oven while the seafood blend of shrimp, scallops and calamari will be broiled in the Convection oven.

I like to prepare the base of the Paella with steamed mussels and shrimp on the cook top and to cook the proteins separately in the Combi Steam and Convection ovens


½  cup white wine

2 cups seafood or chicken stock

Pinch of saffron

2 tbsp olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

1 tsp mild Spanish smoked paprika

3 Roma tomatoes, peeled and chopped

1 Spanish chorizo sausage, diced

1 cup Bomba rice or Arborio rice

½ cup Italian parsley leaves, chopped

2 cloves garlic, minced

1 lemon, zest only

1lb cleaned mussels

1lb seafood blend of shrimp, scallops and calamari


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


Larissa Taboryski


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November 12, 2023 at 5:06:30 AM

Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


Larissa Taboryski


2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint


Heat the Combi steam oven in the Steam Mode 212 degrees.

Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.

Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.

Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.

Serves 4 - 6

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