- In a large paella pan or skillet, heat 2 tablespoons of olive oil over medium heat.
- Add 1 diced onion, 2 cloves of minced garlic, and 1 diced red bell pepper to the pan and cook for 2-3 minutes.
- Stir in 1 cup of short-grain rice and cook for 1-2 minutes until lightly toasted.
- Pour in 2 cups of chicken or vegetable broth and 1/4 cup of dry white wine.
- Add 1 teaspoon of paprika, 1/2 teaspoon of saffron threads, and a pinch of salt and pepper.
- Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes.
- Add 1 pound of mejillones (mussels) to the pan, cover, and let cook for an additional 5-7 minutes until the rice is fully cooked and the mussels have opened.
- Garnish with chopped parsley and lemon wedges before serving.
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.