2 Lobster tails, cooked and split
1lb Large shrimp, cooked
1lb Raw mussels
2 Tsp Salt
1 Tsp Smoked paprika
½ Tsp Black pepper
2 Tbsp Olive oil
1 ¼ Cup Matiz Paella Rice
1 pkg. (33.83oz or 1000ml) Aneto Seafood Paella Base
½ Cup Peas
This paella recipe is studded with seafood, from the shrimp, lobster, and mussel topping to the brothy base. The seafood paella broth base is a culinary marvel of simmered finfish, shell-fish, vegetables, herbs, and spices - all authentic to the paella experience. When paired with the perfect rice, a short-grain Spanish variety known as bomba or paella rice, a great-tasting broth will deliciously permeate and infuse.
If you're new to the paella experience, this dish is a stunningly savory Spanish meal, originating from the province of Valencia. As the dish simmers, the rice absorbs any and all available flavors and makes each bite memorable. There's this surprisingly crispy layer, right where the paella pan comes in contact with the rice, called the socarrat.
Many folks consider the socarrat to be the best part of the paella, but we are partial to all aspects of this iconic recipe.